I thought that you might like to have an update on the bread mentioned in today’s earlier post.
I chose to make my bread with half whole wheat flour and half all-purpose white flour.
So I can’t really call my bread a crusty white bread.
I used 1/4 part of my dough to bake. The rest is still in the refrigerator for use later this week. And I dusted my dough with cornmeal instead of flour.
After baking, I ended up with a rustic, crusty loaf.
Not bad for a mix of flour and water.