![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I had a successful bread baking session last night. I'm working with some ideas I got from the book Marcel gave me (Artisan Baking) and one of my bread baking books. Specifically letting my dough mix longer before adjusting it (whole wheat flour takes longer to absorb liquid) and letting it rest longer before forming into loaves in the final stage. Final bread was onolicious.
