Laurel's Kitchen WW Breads
I got the book 2 months ago, and I just love everything I've made so far. For WW breads, they rise so high! And the crumb is very light. Here's my question, as far as I can tell, she doesn't use any special techiques - a good thorough knead until passing window pane, 2 good rises, and a good proof. Her recipes I've tired so far are straightforward and contains simple ingredients, my quesiton is why does her breads come out so much better than other WW breads I've tried? Is it really just the combo ratio of ingredients and techiques? What are your favorite recipes from this book? I've tried the following 3 and love them all, the yogurt one is becoming my default lunch bread.
Here's yogurt bread with sponge from this past weekend:
This is the highest and lightest of them all, the featherpuff bread:
Here's a sourdough WW one adapted from her basic WW bread: