Whole Wheat loaf
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| From the fridge transfered from the bowl to the counter. | Formed to a log and transfered to a basket |
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| Proofing for about 3 hours | On the baking stone |
| Temperature after 40 minutes baking. |
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| No slashing possible, bread spread out on the baking peel | Ready to eat |
tagged with
whole wheat bread
ostwestwind - 2006/03/21 17:17
Recipes in English
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