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January 24, 2014 - 12:46pm
Joyofgluten's picture
Joyofgluten

Bürebrot diamond cut

I didn't write anything down, but sort of remember how this was made;
milk made up 1/2 of the liquids, 1/2 of the flour was cheap corner store AP the other half- dark flours, rye, spelt, ruch, some of which was freshly ground in the östtiroler mill. there is also a smidgin of  buckwheat flour included for good measure. It's a hybrid batch, SD with less than 2% fresh yeast in the final dough. The loaves did the final proof seam up on a sifted bed of flour.

I attempted to add a second crumb shot photo....got frustrated, gave up.

cheers

daniel

 


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