I made a new bread today to go with our salmon dinner. It's the second in Jim Lahey's My Bread cookbook. Its called Pane Integrale and is a basic whole wheat bread. Essentially 25% of the bread flour is replaced with whole wheat flour. It cooked up great and was very tasty. The whole wheat flour gave the bread more flavor than the basic recipe. It may become the everyday go to bread.
Pictures are top to bottom:
1. Dough after mixing
2. Dough after 24 hr rise and after second rise - ready to go in pot.
3. Finished bread still in the pot.
4. A slice of bread.
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