What are you baking today?

by From Luxembourg With Loaf

There is nothing like a dark and thick baked crust. It brings so much flavor to the bread that you can't get from anything else. Especially with wheat sourdough bread, you shouldn't do without it! In this recipe, I show you the best way to add more flavor to your bread!

by From Luxembourg With Loaf

I didn't like the last recipe 100%, but I find the idea of using stale bread exciting. I made a mixture of the last two recipes. 10% stale bread, 10% khorasan wheat. I also baked the bread very hot so that it had a dark crust with toasted flavors. And what can I say? This is the perfect bread for me! The crust and crumb have a great aroma and it's nice and moist. Easy to eat, it's not heavy. Perfectly fermented. This is how bread should be! For me, it's my new go-to bread. The only problem is that I don't have any leftovers for future breads!