Was on the KAF website and found an interesting recipe for hefenkranz. Made it according to the recipe. The look is good but, Im not so much on the flavor. I think it needs more sugar. What are everybodys thoughts?
I suppose one could serve with butter and lemon curd, sweet jam or honey to make it sweeter. Me? I like less sweet. What do the lab rats (test persons) say?
The bread went over OK. I didnt like how the exposed cut end would go stale so quick. I changed around the recipe to include a preferment, hoping to get more flavor in the bread with it. I am taking out the raisins so that if it turns out good I can scale the recipe and sell it at the farmers market. I will post everything in bakers percent if it comes out good. Anyone make one yet?
I suppose one could serve with butter and lemon curd, sweet jam or honey to make it sweeter. Me? I like less sweet. What do the lab rats (test persons) say?
Would you include a link to the recipe? I tried searching for it on the KAF website to no avail.
http://www.kingarthurflour.com/recipes/hefenkranz-yeast-wreath-recipe
The bread went over OK. I didnt like how the exposed cut end would go stale so quick. I changed around the recipe to include a preferment, hoping to get more flavor in the bread with it. I am taking out the raisins so that if it turns out good I can scale the recipe and sell it at the farmers market. I will post everything in bakers percent if it comes out good. Anyone make one yet?