Whole wheat levain bread. I love formulas that can retard overnight in the fridge. It makes planning to have a fresh loaf easy. Besides that long fermentation is key. I usually bake two loaves and let one retard overnight.
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Anoniem
zei
I am very impressed, Bart! I've made this bread a number of times but have never achieved the crumb you did! Fantastic!
Thanks Abbey, the crumb was great indeed. I am still learning though. I find it hard to know exactly when a loaf is proofed just right. But, I keep try doing my best. Your feedback is highly appreciated as usual. Thnx.
2 opmerkingen:
I am very impressed, Bart! I've made this bread a number of times but have never achieved the crumb you did! Fantastic!
Thanks Abbey, the crumb was great indeed. I am still learning though. I find it hard to know exactly when a loaf is proofed just right. But, I keep try doing my best. Your feedback is highly appreciated as usual. Thnx.
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