<< The Leaning Trails for Making Artisan Bread _Transitional Whole Wheat Focaccia (2) | 回blog首頁 | The Leaning Trails for Making Artisan Bread_Onion Roll >>

March 30,2008

The Leaning Trails for Making Artisan Bread_Transitional Country Hearth Bread

Transitional Country Hearth Bread_Couronne Bordelaise

Adopted Recipe : Whole Grain Bread by Peter Reinhart
Learning Lessons:

  • 53% Whole Wheat + 47% Bread Flour
  • soaker + starter
  • shaping

    這是很受家人喜愛的高必例雜麥麵包, 這次是貪玩造型,不過又是有待加強也.沒關係,再練過.
   
cb1.jpg


cb2.jpg



Posted by homebythelake at 樂多Roodo! │05:30 │回應(1) │引用(0) │Bread
樂多分類：日記/一般 工具：編輯本文
Ads by Roodo! 

引用URL

http://cgi.blog.roodo.com/trackback/5767003
回應文章

Dear Web

這個麵包造型實在是太可愛了啦...
中間的洞做大一點,就可以套在脖子上...隨時可以粗
跟光餅有異曲同工之妙ㄟ ^^V
Posted by ++ at April 3,2008 12:43
  


回最上方