Corni Forster

February 14, 2021 at 6:54am

I've been making this bread weekly for the past few months and love it! 2 questions:
In many of your fruited bread recipes you call for adding the fruits and nuts not in the initial mix as you do here, but instead, after the first rise is complete. Can you explain the difference?
Would the tangzhong method result in a loaf that stays fresh longer, or is that method not suitable for no-knead breads?
Thanks!

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