Recipe was from Martha Rose Shulman's book:
These were very good loaves of bread. The sponge technique took awhile (5+ hours) to rise and bake. I babied the dough along by putting warm water under the metal bowl.
The crumb/texture was excellent... soft like Wonder bread almost:
The inflation was really big.
There were two rising cycles before putting the dough into loaf pans, punched own in-between:
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