With a 6th place finish, my hunch is that this loaf was not as affected by
our baking snafu that left the bottom dense and spongy: although many people praised the moistness of the loaf, many also expressed a desire for more flavor.
With a 6th place finish, my hunch is that this loaf was not as affected by
our baking snafu that left the bottom dense and spongy: although many people praised the moistness of the loaf, many also expressed a desire for more flavor.
It was a quite nerve - wracking, since I had to do everything by hand (mixing, kneading, shaping it round etc.) I pored over your bread
baking tips and this recipe, but somehow still managed to make a
snafu (mistakenly thought it was 3 cups whole wheat instead of 1/2; only realized the error after adding the 2nd cup of whole wheat to my rye... tried to frantically remove 1.5 cups of the wheat from the rye, which was clearly not going to happen.