1 post • Page 1 of 1
This bread is probably my favourite everyday bread recipe. I like the 60:40 ration of white to other flours. I did not added any ground malted grains and as i was making it mid-week I had to deviated from the method described. Instead I mixed up the dough at 7 a.m. and kneaded it for 10-15 minutes. I then placed it in an oiled bowl and covered it in cling film. As I was off to work I thought about putting it in the fridge but decided in the end to leave it on the side. Home at 6 pm I knocked it back, the smell was intense! Then shaped it and placed it in an oblong banneton and left it for a couple of hours.
This is a great tasting loaf with a fine crust. I took it into work the next day where my baking is always appreciated.
Who is online
Users browsing this forum: No registered users and 1 guest