So I concocted a recipe for white bread- one suitable enough for daily eating. It's slightly enriched and has a nice golden, tight crumb. I had a little bit of commercial bread left over so I compared that crumb to mine. Gosh was I surprised! Mine was less porous and fluffier.
Here are some photos:
Crumb shot (sorry, it's wrapped in plastic):
If you want the recipe feel free to ask :)
Thank you for the recipe. Your bread looks scrumptious!
When you say 'Roll it out again along the seam and roll up in the same fashion', do you mean to turn the dough 90º and then roll out, or do you roll it out in the same direction? Sorry, I'm a bit confused about the 'along the seam' bit.
Yes, you turn it 90º and then roll it out. I'm glad you think it looks good!
without all the stuff they put in there that we can't pronounce! Well done.
Thanks :D
Thanks for clearing that up. Will try your recipe soon for a change from SD bread.
Have you ever tried to just make one bread using the same recipe?
This recipe only yields one loaf.
I see now; the two pieces become one loaf. All good.