“I’m chuffed with this recipe”
I’m adding a new #bread #recipe to the new version of my ebook #bakingwithrosehillsourdough
It’s a no knead recipe that leans on nature, specifically enzymatic activity, to get an open crumb structure.
Each bread recipe in the ebook is there for a reason. They each teach a new technique or method. This one utilizes a long overnight autolyse to activate enzymes that make the dough more extensible and improve the structure of the gluten as well as allow the flour to soak up as much water as it wants without the presence of salt.
I’ve been talking about this recipe for a while and over the last few weeks I’ve really got it dialed in 😙👌
The new version will be out soon and all current owners will get the new version for free 🥳
Another big addition are the cinnamon rolls which I baked this weekend with some feedback from my peer review bakers and they are 🤤🤤🤤 (and I’m not a cinnamon roll fan) 😂
The next couple days are bound to be pretty crazy. Bake some bread and ease your mind. ✌️
Proofed in my small oval basket from @flourside_
Scored with @wiremonkeyshop ARC
Baked in @brovn4bread
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