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!
- Posted using BlogPress from my iPhone
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!
- Posted using BlogPress from my iPhone
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!
- Posted using BlogPress from my iPhone
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment