Durum Brot

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  1. Lutz GeißlerLutz Geißler  29. November 2019 um 14:38 Uhr

    Hi Sarah,

    it’s a problem of the time of proofing. I think that your dough was underproofed, when you baked it. Give some more time.

    Second, you should knead as long as you get this perfect window pane.

    I decided for LM because of traditional reasons. Durum wheat is typical for some regions in Italy and there they work mainly with stiff sourdough.

    Best

    Lutz

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