We're Cookin' Now
Wednesday, April 07, 2010
No knead white #7
Got a bit stuck on oiled silpat prior to cast iron pot so more football shaped:
Due to stretch and fold and nice rise, had very nice big texture along with typical crisp thin crust. Of 20% other flours, about 14g whole wheat and the rest rye.
This slice looked more like a donut!
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