I’m continuing my adventure through Nancy Baggett’s Kneadlessly Simple. Last week I made her 100% Whole Wheat Bread. I had been doing boule-style bread for a while and wanted to make a simple loaf that would be good for toast at breakfast. Her recipe included an interesting twist: part of the flour was mixed with boiling water into a mash that sat aside while the rest of the dough rose overnight. Then I combined them before the second rise. The result was a smooth and creamy crumb that was a bit sweet and not at all bitter.
See more delicious breads here, at YeastSpotting!