I started out with a half and half recipe. I changed the ratio of the different flours, the amount of oil, amount of yeast, threw in some poppy seeds and skipped the salt. Then I let it fermented overnight, and only added the salt when I folded the dough. This time the steam method worked and give it a bit of crust. I am not sure the slow ferment made much difference on taste. Nice bread tho.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.