My favorite Japanese natural yeast was usen in this bread.
I baked 2 loaves from 400g white bread flour and 200g whole wheat flour.
Let the dough rise for 4 hours at toom temperature and let it rest in the refrigerator for 3-4 hours.
Devide the dough into 6 and take bench time for 1 hour at the room temperature.
Put 3 round doughs into each loaf pan and take the last rise until the top of the dough
exceeds the highest edge of the pan.
300F 10min
380F 15min
no steam
No comments:
Post a Comment