upd8

2019-05-25 08:18:35 +02:00
parent 52d426bd10
commit eddac04657
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+I still have some stock of the whilegrain rye, so I tried using it again. The bread came out rather thick, but not as bad as last time I tried messing with wholegrain flours. I burnt the crust a little. oops
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+This bread had an extra long time to rise and develop: I started the dough in the afternoon, but it didn't rise enough before bedtime, so I left it in the fridge (pain à l'ancienne style) and took it out the next morning, leaving it on the counter all day. The bread came out excellent, properly chevy and flavourful.
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+I tried baking baguettes "pain à l'ancienne" with a recipe from [here](https://www.cuketka.cz/?p=2128).
+
+Now, I don't have a real oven and have very little control over the baking process, so it came out.. well, funny. 
+Taste-wise, not bad. Certainly better than my [last baguette attempt](2019-01-10.html).
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+Got me some wholegrain bread mix from Albert for this one. It came with dried yeast included.. I wish it didn't, so I could use sourdough instead; 
+it turned out okay nonetheless. Compared to my wholegrain breads "from scratch", this one was much better.
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+have put too much flour in the basket, oops
+
+tastes okay, maybe too little salt
				`@@ -0,0 +1 @@`
				`I still have some stock of the whilegrain rye, so I tried using it again. The bread came out rather thick, but not as bad as last time I tried messing with wholegrain flours. I burnt the crust a little. oops`
				`@@ -0,0 +1 @@`
				`This bread had an extra long time to rise and develop: I started the dough in the afternoon, but it didn't rise enough before bedtime, so I left it in the fridge (pain à l'ancienne style) and took it out the next morning, leaving it on the counter all day. The bread came out excellent, properly chevy and flavourful.`