Whole Wheat Bread with Thin Mash

I am a recipe tester 01.10.2025 ** for his new book. ** 01.09.2007


Checking oven temperature 65 °C/150 °F	Heat water

Checking the mash temperature after 10 minutes in the oven	Mash back in the oven

1. kneading the final dough	final dough before resting

Dough on the paddle after 2. kneading	dough formed to a ball, ready for the refrigerator

Dough after overnight refrigerating	Shaped into a log and ready for proofing in a well floured wicker basket

Wrapped in a plastic bag to prevent drying	Dough has increased its volume

Turn proofed dough on a peel	Slashing is possible
	Checking internal temperature after 45 minutes baking. Approximately 95°C/203 °F

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