It's packed with fiber and protein and has fewer carbs than bread made with white flour.
1 1/2 cups plus 1 to 2 tablespoons water In a large bowl, mix together the flour, yeast, salt, and water until a sticky dough ball forms. If your dough is too wet, add up to one-third cup more flour.
The following day, you'll know the dough is ready when you see tiny bubbles form on the surface. Lightly flour the counter or a large cutting board and place the dough on it. Sprinkle the top with a little more flour and fold it over on itself once or twice. Cover loosely with the same plastic wrap and let it rest about 15 minutes.
At least 30 minutes before the dough is ready, heat your oven to 450°F. I usually set a timer for 90 minutes after the previous step to remind me to turn the oven on. Put a 6- to 8-quart heavy covered pot in the oven as it heats.
Deutschland Neuesten Nachrichten, Deutschland Schlagzeilen
Similar News:Sie können auch ähnliche Nachrichten wie diese lesen, die wir aus anderen Nachrichtenquellen gesammelt haben.
Amanda Stanton Defends Driving to Arizona to Get Her Her Hair DoneAmanda Stanton posted a lengthy statement to her Instagram Story explaining her reasoning for driving across state lines for a hair appointment.
Weiterlesen »
25 Crusty, Chewy, Buttery Bread RecipesWe collected our favorite bread recipes, from a Genius milk bread to scrappy potato peel focaccia (perfect for the next time you're making mashed potatoes).
Weiterlesen »
Can't Find Bread Flour? Vital Wheat Gluten Can HelpWhile it's not a perfect fix in all cases, vital wheat gluten can help all-purpose flour perform more like bread flour by boosting its protein levels.
Weiterlesen »
Food Was My Only Source of Joy in Quarantine. Then I Lost My Sense of Taste.“I spent hours on social media, which was a never-ending feed of lovingly baked loaves of sourdough and banana bread.”
Weiterlesen »
Lorde Gives Fans A 'Delicious' Update On New Music: 'It's Got Its Own Colours Now'The singer's hopeful dispatch from New Zealand is like a balm
Weiterlesen »