A breadmaking success

200ml room-temperature water
200g bread flour (gold medal; am out of King Arthur)
1/4 tsp breadmaker yeast
Run on dough cycle without pre-warm
(next time try sourdough starter cycle)

~3 hours ferment including the rise part of the dough cycle

120ml tap-cold water (try warm next time)
200g bread flour
100g white whole wheat flour
25g gluten (original recipe called for rye flour)
1 1/2tsp salt
1/2 tsp sugar (try slightly more next time)
1/2tsp yeast
Run on basic white cycle, without pre-warm
(next time, use pre-warm)

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