|
Аноним
|
1. The holes in your bread come from the high hydration level. Wet dough makes lots of holes. The overnight rise cottribunes to the flavor. Do you have Peter Reinharts book, The bread bakers apprentice If not, I reccomend. Lots of information about baking and the science behind it. Plus, he has the most amazing bagel recipe. It has an overnight rise. I make a half recipe and I make the bagels much smaller. The dough is so stiff that I actually blew out my kitchen aid from making full recipes.
|
|
|
10.10.2016 12:48 