Moitié-moitié loaf, with french flours. 50% T80 organic stoneground wheat flour, 50% T65. 70% sourdough, zero acidity.Abel Sierra, Barcelona. Log in or register to post comments We can't get any of the flours you use here in the states..at least I don't think so. Your bread and crumb are amazing. You are a very talented baker. c Log in or register to post comments So is this bread for fondue or bread that has fondue in it? Well done and happy baking Log in or register to post comments This loaf matches perfect with a swiss fondue! Have a nice day. Log in or register to post comments Yum, very nice all around :) Log in or register to post comments I invite you to check my blog. This is the way I made it:http://breadgallery.wordpress.com/2014/03/24/hogaza-moitie-moitie-moitie-moitie-loaf/ Log in or register to post comments
We can't get any of the flours you use here in the states..at least I don't think so. Your bread and crumb are amazing. You are a very talented baker. c Log in or register to post comments
So is this bread for fondue or bread that has fondue in it? Well done and happy baking Log in or register to post comments
I invite you to check my blog. This is the way I made it:http://breadgallery.wordpress.com/2014/03/24/hogaza-moitie-moitie-moitie-moitie-loaf/ Log in or register to post comments
We can't get any of the flours you use here in the states..at least I don't think so. Your bread and crumb are amazing. You are a very talented baker. c
So is this bread for fondue or bread that has fondue in it? Well done and happy baking
This loaf matches perfect with a swiss fondue! Have a nice day.
Yum, very nice all around :)
I invite you to check my blog. This is the way I made it:
http://breadgallery.wordpress.com/2014/03/24/hogaza-moitie-moitie-moitie-moitie-loaf/