This bread merges utility and taste, seamlessly.
Tastes like under sweetened cake.Great recipe. You need to use diamond crystal kosher salt. If you use table salt cut it in half. Also the baking time is way off. I baked the loaves for 30-35 minutes at 375. Using the instant read thermometer the temp at the middle of the load should be 190-200 degrees.Thanks for the baking time advice! I certainly would have been worried at the 30 minute mark as it looked and smelled done. 30 minutes was the winner for me.
3) For anyone who may be unfamiliar with USDA Nutritionix and want to check out its site and/or downloadable app, enter search text string without double quotes for any product's weight equivalent, e.g., "1 TSP active dry yeast nutritionix", which USDA/Nutritionix should appear in search results. 7) Knowing metric weights and then applying baker's percentages/baker's math, comes in handy at this point. Each ingredient's weight divided by flour's total weight gives percentage, which enables one to see flour- to-liquid ratio as a guide to how dry or wet a dough is.
9) Salt - by weight, Diamond kosher lists .3 TSP=1.5g, while Morton table salt lists .3 TSP=1g, per USDA Nutrionix or product's side label, so again, adjust accordingly using a bit of simple math, if not weighing. Morton kosher is also a bit saltier than Diamond.
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