Possibly the dough was a little to high hydration as it didn’t have great skin tension but it was just my usual dough mixture with a porridge of muesli band water added. This makes the oats super soft and glutinous and the fruit tend to not dry out (except the ones that migrate to the surface in cooking which get charred).
Today’s effort -muesli bread
Possibly the dough was a little to high hydration as it didn’t have great skin tension but it was just my usual dough mixture with a porridge of muesli band water added. This makes the oats super soft and glutinous and the fruit tend to not dry out (except the ones that migrate to the surface in cooking which get charred).
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