Author Topic: My Sourdough, from scratch  (Read 8437 times)

Offline Tomer1

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Re: My Sourdough, from scratch
« Reply #195 on: April 22, 2012, 04:04:04 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.
Amatuar winemaker,baker, cook and musician
not in any particular order.


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Offline Crystal

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Re: My Sourdough, from scratch
« Reply #196 on: April 28, 2012, 08:25:53 PM »
Ok, oven down and less water!! And any particular slashing?
I dont know what to put here...
Crystal ;-)