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… Continue reading A breadmaking success

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