Too much spring - Part 2!

Homebrew 60

Well I had another go and this is the result - thanks to all for the help. Recipe based on the Millers Loaf from Bourke St Bakery.  Started off with a much stickier dough as suggested which miraculously morphed into a wonderful, pliable one!  I split the dough into two and baked one on the pizza stone and one in a loaf tin. Baking time was longer (due to the higher hydration?) by about ten minutes.  Won't be doing the loaf tin again but was curious.  Thanks again. Cheers

233 users have voted.

Post Reply

Already a member? Login