The Saturday White Bread

Page 81

Cuisine: North American | Course Type: Breads

(2 reviews)

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Recipe Review

This dough comes together quickly and, considering the relatively short fermentation, it has very good flavor. I did use 10 percent whole wheat flour. Dough was very easy to work with and I will certainly be making this again when I don't want to refresh my sourdough or have time for a pre-ferment. I baked only one loaf and reserved the other half for focaccia or pizza.
Update: I make this regularly playing with flour types and add-ins. Most recently made with 20 percent rye and it was great.
Finally adding that last star - I make this often and it is consistently great! I play with the flours and sometimes leave the loaves to bulk ferment in the fridge overnight.

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