That flour is really designed for making artisan breads. The few times I've used it I didn't think it was worth it for normal bread baking. If you try an artisan recipe you'll see a bigger difference.
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That flour is really designed for making artisan breads. The few times I've used it I didn't think it was worth it for normal bread baking. If you try an artisan recipe you'll see a bigger difference.
It contains ascorbic acid and a blend of flours from different wheat.
Well, I made a couple adjustments to the recipe mostly to increase the loaf size. These came out looking good.
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Heads up, this weekend we will be making the "easy sandwich loaf." A very kid-friendly bread recipe.
Photo(s) and comments to come.
It will be paired with a batch of Bolognese sauce.
Stay tuned
So here it is. Our "easy sandwich loaf" which was made with the kiddies help. The loaf sure got a good pounding. You will see it did not rise too much. Tastes great, with the farafalle alla bolognese.
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Croissants today.
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I see the croissants and feel my weight getting heavier.