From the kitchen: bread #38

Yesterday I ran out of bread and decided to bake it myself, summoning my courage to overcome the bad experience of bread #37, which I had to throw away (it was underleavened and partially raw after one hour in the oven, and no further toasting could save it).

I followed precisely the steps of Weizenmischbrötchen recipe in the Brotbackbuch, took half a day from start to finish, and I obtained two light, fluffy loaves:

I am a bit sad that I used only dry yeast, but I’m so happy for such a nice result 🙂

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