in my quest to figure out how to fix my machined white bread, i underdid it with a 40% water mix (200g water to 500g flour). the crust got very hard, the yeast didn't rise in time, but it's still edible.
next i'm going to try 70% water and a higher browning level. maybe it's just heat that was missing, as wetter bread got a bit rubbery inside.
did the 320g water mix today, with the 10 more minutes and i like the results. much browner crust, but insides are still a bit rubbery.
Mastodon server focused on game development and related topics.