Whole Wheat Bread with Thin Mash
I am a recipe tester for his new book. ** 01.09.2007
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| Checking oven temperature 65 °C/150 °F | Heat water |
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| Checking the mash temperature after 10 minutes in the oven | Mash back in the oven |
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| 1. kneading the final dough | final dough before resting |
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| Dough on the paddle after 2. kneading | dough formed to a ball, ready for the refrigerator |
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| Dough after overnight refrigerating | Shaped into a log and ready for proofing in a well floured wicker basket |
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| Wrapped in a plastic bag to prevent drying | Dough has increased its volume |
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| Turn proofed dough on a peel | Slashing is possible |
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Checking internal temperature after 45 minutes baking. Approximately 95°C/203 °F |
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** 01.09.2007 Affiliate-Link zu Amazon
Love your special Breads,(and all the rest too!) danke