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I think it turned out ok. it's the softest interior I've made.
ingredients:
2 cups tap water
363g bread flour
81g brown rice flour
1tbsp salt
80g maple syrup+ more for proofing
16g pure cane sugar for proofing
1-2 tsp (total) basil, sage, and tarragon
first proof in the mixing bowl
until about doubled
second proof in a parchment paper-lined bread pan until it's nearly
baked at 375°F until i could bring a knife out clean, but removed from the pan and put back in for another 5 minutes or so
#baking #bread
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tastes pretty good as toast. it didn't brown very deeply (none of my bread does...), but there's decent crunch. the crust isn't too hard (roof of my mouth is safe). tastes decent with the spread I made