|
03-21-2022, 08:04 AM
|
|
Sage
|
Join Date: Feb 2020
Posts: 15,335
Thanks: 1,263
Thanked 16,302 Times in 6,397 Posts
|
|
Quote:
Originally Posted by Tom52
I have taken up baking the last couple of years, sort of as a hobby, (examples below). I seem to do O.K. on basic white bread. Where I have problems is with heavier type breads like rye or pumpernickel, they seem really heavy and dense. Being a guy I do not have a lot of experience with this, so, any suggestions are appreciated.
Attachment 93073
Attachment 93074
Attachment 93075
Attachment 93076 |
Let the second rise take 3 or so hours. We make whole wheat bread and find we get better results when doing this.
|