It's no more difficult to
make than any other loaf of sandwich bread, and full of the flavors of fall.
Not exact matches
Perhaps
other people
made 2 small large
loaves rather
than just one or maybe
other people had to leave it in for a long time like me??? I noted someone else had the same problem but there was no solution given — any ideas are welcome as obviously it works for a lot of people!
The Baguettes and
other loaves that we
make from this dough generally have a chewier crust and more irregular interior structure
than their counterparts
made from our regular Sweet Dough.
I had a similar situation a few weeks ago with trying to
make my own pumpkin bread — I ended up with 7
loaves of pumpkin bread, just because I wanted to
make my own recipe rather
than follow
others!
I've
made this before and think it performs far better as a standalone
loaf than relative to
other conventional recipes.
Other than that, just
make sure all the ingredients are the exact same: WHITE whole wheat flour (I measure mine out so it's consistent from
loaf to
loaf), vital wheat gluten, water, etc..