It paid off...

Profile picture for user FrugalBaker

Taking some risk of increasing dough hydration, even if it's only by a small margin has finally paid off. As a result, better oven spring, moist and chewy. Couldn't be happier! 

Happy Baking to the TFL community!

 

Regards,

FrugalBaker

Profile picture for user FrugalBaker

Thanks Floyd, it is equivalent of being awarded a Good Progress Trophy from TFL :) 

Regards,

FrugalBaker

I see lots of hidden surprises in there, too! Already sliced, now, where's my peanut butter?

Well done!

Cathy

Hi Cathy, thanks for the compliment. You have got good eyes : ) the loaf was loaded with green pumpkin seeds and organic flaxseeds, coated with plenty of organic rolled oat too. 

 

Happy Baking.....gonna have some again now! 

 

Best Regard,

FrugalBaker 

Anytime Jenny, but I am afraid you'll  have to travel quite a bit....am in Asia, LOL! 

Thanks for the compliment....happy baking there. 

 

Regards,

Sandy

Thanks for your words of encouragement, dabrownman. I really took your advice to heart and gave all my bakes some slap and fold nowadays. The difference is evident. Shall work on this technique from now on. Grateful for all your great advice and tips. Good day there and happy baking.

 

P/s: BTW, I really admire your bakes....very adventurous and those ears....still a milestone for me! 

 

Regards,

FrugalBaker