Not very successful because I didn't proof the dough enough after the folding....so it didn't double...but still...it tastes good!
I like the flavor with Rye flour and banana..
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Not very successful because I didn't proof the dough enough after the folding....so it didn't double...but still...it tastes good!
I like the flavor with Rye flour and banana..
The scoring looks like a flower. The crust and crumb is nice. Interesting combo of rye and banana too.
Thank you:)..
You don't want a loaf to double during final proof - or it won't bloom and spring well. Probably 85% for a bread like this.
Happy baking
Those words are still new to me. I thought 'ferment' and 'proof' means the same because they have the same words in China: 发酵 （fa(1) jiao(4)） :）
Thank you!!
Looks good, nice crust.
Thanks!