Preston A. Rickwood is a user on mastodon.social. You can follow them or interact with them if you have an account anywhere in the fediverse.
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So after last weeks bread failure I resolved to try again with modifications— success! https://octodon.social/media/dAgLYZ6nWO5ozrbjGbo
I started with warmer water to activate the yeast better, skipped the honey, kneaded it longer, let it rise a full hour twice & didn’t form it into a baking pan. ( I think I flattened it last week doing this) Also, fresh 100% organic bread flour & whole wheat flour. 2/3 to 1/3. Fluffy, moist sweet.
Not sandwich -shaped, but who cares?
@Devils_Rancher Maybe some vital wheat gluten will give more loft?
@ob1quixote A tiny bit less water I think would have kept if from slumping on the baking sheet. The texture is actually great. I replaced the honey with extra water & maybe went a tad overboard.