Author Topic: My Sourdough, from scratch  (Read 30561 times)

Tomer1

  • Guest
Re: My Sourdough, from scratch
« Reply #195 on: April 22, 2012, 09:04:04 PM »
Yep, dont target high hydration as you dont want holes but a fairly dense crumb.  perhaps 600 ml of water per 1kg of bread. you can also use eggs and oil to enrich it.      I think a Hhalla is a perfect sandwich bread for for a square loaf. 

Personally I prefer buns for "portable bread" since they are easly frozen and defrosted in the morning to maintain freshness for 1-2 weeks.

Crystal

  • Guest
Re: My Sourdough, from scratch
« Reply #196 on: April 29, 2012, 01:25:53 AM »
Ok, oven down and less water!! And any particular slashing?