Recipe
One loaf from 500 g flour, with dough consistency, two rises, oven temperature and common fixes.
One loaf from 500 g flour, with dough consistency, two rises, oven temperature and common fixes.
Read the ingredient list before starting, measure accurately and use dough texture and colour as your final guide. Oven strength, flour absorption and room temperature can change the stated timing.
Allow baked bread to cool before slicing unless the recipe is designed to be served hot. Store leftovers only after they have cooled completely.
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