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Wheat bread on old dough dough (oven) (page 3)

Admin

Natasha, to your health!
Yes, this is a non-blemish baking method, and it tastes well with sourdough. In any case, less hassle with sourdough
Natasha * Chamomile
Tatyana, I tried to make friends with the leaven for a year, but ... friendship did not work. And this bread is really, completely different than ordinary bread with yeast. Delicious, perfumed
Natasha * Chamomile
Admin, Tatyana, once again I want to thank you for the bread! Very tasty! I baked all spring, took a break for the summer - it was hot, and in the fall I resumed baking.
Wheat bread on old dough dough (oven)
Today's bread. I added 100 grams to the dough. whole grain flour. The dough was thicker than usual, I had to add water. I think it's no worse than it always turned out.

Thank you Tatiana!

Admin

Natasha, beautiful bread, looks great
Whole grain and rye flours require slightly more water than just wheat flour, so we always adjust the dough with flour and liquid

Peki are healthy, I am very pleased that the bread has taken root with you
Natasha * Chamomile
Tatyana, yes, I tried it with rye, but I was busy and forgot to look after the bun. The dough also turned out a little tighter. It tasted good, but stale faster. The next time I followed and everything is fine!

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