Kim

October 20, 2020 at 10:37am

I made this from PJ's recipe (above) yesterday. Her recipe on the blog calls for the 100% KAF WW Flour, which I used. The one on the recipe page attached to the blog calls for the White-Wheat. When using the 100%, even with the autolyze, it came out a little dense and crumbly. I used the lesser amount of water (thanks Florida humidity!) and the first proof was great, along with the rise in the pan before baking. Any ideas? Thanks

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.