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Frieren's Rock Hard Bread 🍞 from Frieren: Beyond Journey's End 🧝‍♀️ ​Recipe: ​-150g rye flour (Type 997) ​-100g bread flour ( Type 550) ​-6g fine salt ​-130ml warm water, add more if thr dough want come together ​Instructions: ​Mix rye flour, bread flour, and salt in a bowl. Pour in warm water and knead for 3 minutes until a roughly combined. Cover and let the dough rest for 15-20 minutes. Kneed again briefly for 1-2 minutes. ​Roll into a 1cm-thick rectangle and trim into a sharp brick shape.
0:31
Frieren's Rock Hard Bread 🍞 from Frieren: Beyond Journey's End 🧝‍♀️ ​Recipe: ​-150g rye flour (Type 997) ​-100g bread flour ( Type 550) ​-6g fine salt ​-130ml warm water, add more if thr dough want come together ​Instructions: ​Mix rye flour, bread flour, and salt in a bowl. Pour in warm water and knead for 3 minutes until a roughly combined. Cover and let the dough rest for 15-20 minutes. Kneed again briefly for 1-2 minutes. ​Roll into a 1cm-thick rectangle and trim into a sharp brick shape.
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Plz help me make fluffy bread!! Here’s everything I’m doing: Batch 1: super dense, no rise. - 300g hard wheat fresh milled flour - 200g water -pack yeast -kneed for 10 min - rest for an hour - bake 350 for 45 min Batch 2- still cakey, super moist and gummy, little rise, nice crust - 400g hard wheat fresh milled flour - 100g soft wheat fresh milled flour - packet yeast and tsp sugar - kneed 15 min - rest 3 hours -bake 425 25 min covered - bake 425 20 min uncovered
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Plz help me make fluffy bread!! Here’s everything I’m doing: Batch 1: super dense, no rise. - 300g hard wheat fresh milled flour - 200g water -pack yeast -kneed for 10 min - rest for an hour - bake 350 for 45 min Batch 2- still cakey, super moist and gummy, little rise, nice crust - 400g hard wheat fresh milled flour - 100g soft wheat fresh milled flour - packet yeast and tsp sugar - kneed 15 min - rest 3 hours -bake 425 25 min covered - bake 425 20 min uncovered
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