tag:blogger.com,1999:blog-9182405531533752612.post2640128132281195535..comments2023-07-12T11:34:37.003-04:00Comments on The Bread Makers: Pain a l’ancienn RecipeBread Makershttp://www.blogger.com/profile/08555450073590099556noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-9182405531533752612.post-12205584986590282242013-03-19T10:15:04.254-04:002013-03-19T10:15:04.254-04:00They are really wonderful breads!
Bake them every ...They are really wonderful breads!<br />Bake them every week, since 4 years, my hottest seller. I replace 10% bread flour with whole rye, and, also, add a little rye sourdough.<br />Shaping is really a bit of overkill, cutting in slices works just fine with this highly hydrated dough.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.com