naotoj:
Whole Wheat 15% - Buckwheat 7%
naotoj:
Whole Wheat 15% - Buckwheat 7%
naotoj:
Baked
naotoj:
About to bake
naotoj:
Final proofing finished
naotoj:
Final proofing started
naotoj:
Bench rest
naotoj:
Bulk fermentation finished
naotoj:
Bulk fermentation started
naotoj:
Mixing the dough
naotoj:
Floating test passed
naotoj:
Leaven ready
naotoj:
Extended autolyse started
naotoj:
Leaven prepared
naotoj:
Ran out of buckwheat flour
naotoj:
Whole Wheat 15% - Buckwheat 7%