Two very fluffy loaves
Today I baked for my daughters nursery group. Two of the most perfect fluffy and light loaves.
I made the dough yeasterday at 1300 and put it in the fridge ( in a glass blow with a lid on) this morning i heard the top blow off and I knocked down the dough. At midday I cut the dough in half and shaped it.
Im pretty satisfied with the spring of the bread, as this is by far the most succesfull attempt I have made! I can now see why it is important to handle the SD easy in order not to deflate it.
the crumb is soft. Very suitable for toddlers with only a few teeth :)
edit: bread is made from wheat flour, whole wheat, SD, salt, dollop of sirup/oil, salt and water. (and sesam seeds)