I found a link to the Back Home Bakery in Kalispell, Montana over at The Fresh Loaf. They have a very helpful set of tutorials covering topics including hand-kneading and shaping of a variety of loaf types. They also put a good word in for Wheat Montana, my absolute favorite flour farm and mill.
As I type this post, I'm baking a loaf of buttermilk oatmeal sandwich bread. Mmmmm. Smells nummy! Here's a question for you bread-bakers: in a pinch, which is less "harmful" to your loaf -- under-proofing or over-proofing your shaped loaf?
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