The Saturday White Bread

Page 81

Cuisine: North American | Course Type: Breads

(2 reviews)

Tags:

Single Review Display

This dough comes together quickly and, considering the relatively short fermentation, it has very good flavor. I did use 10 percent whole wheat flour. Dough was very easy to work with and I will certainly be making this again when I don't want to refresh my sourdough or have time for a pre-ferment. I baked only one loaf and reserved the other half for focaccia or pizza.
Update: I make this regularly playing with flour types and add-ins. Most recently made with 20 percent rye and it was great.

(edited 12th February 2022) (0) comment (0) useful  

Showing page 1 of 1 pages

| all recipes | next »

Login or register to add your own review of this recipe.