Very good video and recipe, thank you! I’m also a home bread baker and just made a sandwich loaf, very good results. I mix at night and bulk ferment overnight, then shape, proof and bake next day. I get so tickled when watching videos of other bakers that know what they are doing, and you do, every step, like adding fats later as you did. Just one comment, autolyse is basically flour and water, no salt. I add my salt at first S&F. I liked and subscribed. May I ask where are you from, or national origin?
Hrllo RobP, i am sorry I am responding very late. I am originally from Mongolia. I guess when i make bread I try not to stress about all the science and chemistry, just try to enjoy it. I hooe you are having good Holidays. Happy New Year and Happy Baking.
Very good video and recipe, thank you! I’m also a home bread baker and just made a sandwich loaf, very good results. I mix at night and bulk ferment overnight, then shape, proof and bake next day. I get so tickled when watching videos of other bakers that know what they are doing, and you do, every step, like adding fats later as you did. Just one comment, autolyse is basically flour and water, no salt. I add my salt at first S&F. I liked and subscribed. May I ask where are you from, or national origin?
Hrllo RobP, i am sorry I am responding very late. I am originally from Mongolia. I guess when i make bread I try not to stress about all the science and chemistry, just try to enjoy it. I hooe you are having good Holidays. Happy New Year and Happy Baking.