Toastbrot

Page 31

Cuisine: German/Austrian/Swiss | Course Type: Breads

(1 review)

Tags: bread sourdough whole-wheat guest post by DH

Recipe Reviews

Guest post by DH:

In contrast to 100 Great Breads, this book contains a lot of tips, technique and background on baking bread. If anything, this book makes it slightly difficult to distinguish between essential techniques for baking bread and the maybe-not-quite-so-essential techniques, meaning you can easily spend 4-5 hours getting your bread dough 'just so'.

The description of kneading, however, is very well done and the dough, when put through all its paces, looks very well and healthy. The resulting bread is risen very well and evenly, and has a good and uniform crust. The taste could've been slightly less bland, but this may be a problem of the flour we have.

(edited 29th January 2014) (0) comment (0) useful  

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