GETTING MY BREAD TO WORK

The dough is blended and kneaded, enabling the yeast to leaven the bread. After soaring, the dough is shaped into loaves and baked, leading to a denser crumb and a darker crust in comparison to white bread.Inside the sponge-dough strategy, only a number of the components are mixed, forming a sponge that may be allowed to ferment which is then mixed