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I’m attempting a new bread formula. I’ll update you on the results later today. Here’s the formula:

100% Total Flour Weight

  • 71% AP Flour Weight
  • 7% Rye Flour Weight
  • 7% Wheat Flour Weight
  • 14% semolina
  • 77% Water
  • 2% Salt
  • 1% Yeast
  • 1% Dried Herbs