My friend recently asked me a simple formula for müesli bröt. I had a few tested formulas, one straight yeast and the other sourdough. The yeasted one though I decided to tweak and use sourdough . Below are shots of the end product. It turned out well, considering I jotted down the numbers and played the intuitive baker. I retarded the mixed dough overnight, and this loaf used two starters, one stiff levain and the other liquid, just because I didn't have enough of either. The results paid off, with a moist crumb and delicious crust.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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