Here's a little bit of bread baking for you. These 2 loaves of bread have just been baked this evening. One of them is with "matured" flour, the other is some of the fresh flour I just ground and showed you in the previous post. Can you tell which one is the fresh? I got excited and pulled one loaf out a little bit too early to be a perfect match so I'm going to tell you which is which. The picture with the 2 whole loaves, the one in the back is the "matured" flour and in the picture of cut bread, the one on the right is the "matured" flour. As you can see in the picture, I cut the second loaf about 5 minutes of cook time too short but it is still a delightful loaf of bread. Just a little less crusty.
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