Today’s effort
Malted granary with extra seeds on top.
My lower hydration loaves (65-70%) seem to work so well. Last week I tried again to make a higher hydration bread and it didn’t hold shape - too wet to get skin tension and minimal oven spring.
2 Attachments
That looks awesome! How do you get to have so many seeds sticking to the dough before final proving?
@dancing james started
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Today’s effort
Malted granary with extra seeds on top.
My lower hydration loaves (65-70%) seem to work so well. Last week I tried again to make a higher hydration bread and it didn’t hold shape - too wet to get skin tension and minimal oven spring.
2 Attachments