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9 righe
508 B
9 righe
508 B
This was one of the best breads yet. I didn't use any of the wholegrain wheat this time,
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but the main difference was probably that I made the dough more wet (after the small dry bread
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fiasco) and gave it more time to rise.
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The starter with rye was sitting in its bowl overnight, then I mixed it with wheat, salt and spices in
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the morning and let it do its work til about 2 PM. The dough was nice and stringy, as you can see in
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the pictures.
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Also the crust came out excellent, not too thick and crunchy.
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