two white wheat loaves made in a french bread mold
© 2011 by KV5R — Rev. March 20, 2011.
I wanted a soft, light bread that would make good snacks. The idea was a white French bread with just a touch of herbs and vanilla, but not too sweet. It was entirely successful.
This time I used weight measures for the flour and water because, well, it’s just simpler and easier that way—and I wanted to try a baker’s percentage to get the water right on the first try. It worked! Then I just used spoon measures for the extras. I also wanted to try a single-knead, single-rise process, to cut down on the time and get the crumb a little coarser. That worked, too!