Bread #35 - A Nice Combo of Flours

Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.

Next up are some whole wheat breads from the Art of Baking with Natural Yeast. There's a need for a do over already.

I do have a question about putting a shaped dough right from the fridge into the oven. Flour, Yeast, Water and Sat recommends the practice, but I am not sure.

Sheryl at 108 breads

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