Wendy

October 20, 2024 at 9:06pm

I tried the similar bread in the Baking School cookbook that has 600 g whole wheat and 100 g all purpose (can't find a recipe like that on here to ask about). It came out SO sticky and unworkable. I had to add at least double the amount of AP flour to work with it. Rainy day here, but that can't be the whole story! I weighed it up with grams. Any thoughts? No error in the recipe?

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