Jeroen Ubbink on nostr

After starting twice and failing to create a proper loaf i used Hendrik's "The Bread Code" and that worked much better for me and it is much less work. No kneading, mostly waiting.

https://www.the-bread-code.io/

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Laeserin · 1w

I worked in a local artisan bakery, for a while. I was initially surprised how little we "worked" the dough, but we started baking at 22:00 and finished at 8:00 the next morning. The amount of patience required was a shock. The really modern bakeries have slow-rise chambers and they put the dough i...