No tangzhong in this method. I used my rye starter and also replaced 25% of the bread flour with wholewheat flour because I like a bit more texture. It cooled its heels in the fridge for nearly 2 days but rose beautifully and still produced a supersoft, light loaf.
- Anne-Marie B's Blog
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I love the addition of wholewheat flour. 100% white flour could produce a bread that is too fragile and airy for my taste so yours sounds perfect to me!
Love the whole grains.
Well Done and Happy Baking
That is a beautiful bread. Well done!