Hotbake's blog
Back to basic bread, 65% Whole wheat
Been baking so many breads with lots of add ins, back to basic but keeping my new favorite wheat germ parmesan crust.
I got a new lame finally, oh it made a world of a difference! Cutting through dough like butter, I'll so try the double slash again
Teff, date, pistachio and orange sourdough
A-Lot-Of-Teff... 40% teff, 20% wholewheat, 40% bread flour
My old bakes were 20/20/60.
Crumb is a lot denser this time, which is fine and expected, I like dense bread too. But shaping was a nightmare and the flavor didn't really change that much. Conclusion:20% teff is ideal, 40% is not worth the trade off of bloom and especially VERY difficult shaping.
