Malted sandwich loaf65% bread flour, 35% whole wheat flour, 60% water, 8% sunflower oil, 8% molasses, 2% fresh yeast, 2% salt and 1,5% roasted rye malt flour. This time I made before a sponge with 1/3 of the flours and all the yeast. Log in or register to post comments Caro Abelbreadgallery, te lo dico anche in Inglese:"your bread is wonderful", ne avrei assaggiato volentieri una fetta tostata e spalmata di buon burro e marmellata di frutti di bosco.Che peccato essere così lontani........A presto, Anna Log in or register to post comments Ciao Anna. Buona sera. Log in or register to post comments That's a very pretty loaf, Abel.Paul Log in or register to post comments reminds me of zolablues durum loaf that exploded in the oven. Yours has to taste great with the whole grains and add ins.Well done and Happy baking Log in or register to post comments
Caro Abelbreadgallery, te lo dico anche in Inglese:"your bread is wonderful", ne avrei assaggiato volentieri una fetta tostata e spalmata di buon burro e marmellata di frutti di bosco.Che peccato essere così lontani........A presto, Anna Log in or register to post comments
reminds me of zolablues durum loaf that exploded in the oven. Yours has to taste great with the whole grains and add ins.Well done and Happy baking Log in or register to post comments
Caro Abelbreadgallery, te lo dico anche in Inglese:
"your bread is wonderful", ne avrei assaggiato volentieri una fetta tostata e spalmata di buon burro e marmellata di frutti di bosco.
Che peccato essere così lontani........
A presto, Anna
Ciao Anna. Buona sera.
That's a very pretty loaf, Abel.
Paul
reminds me of zolablues durum loaf that exploded in the oven. Yours has to taste great with the whole grains and add ins.
Well done and Happy baking