December 11, 2022 - 8:19am
Some adjustments
I have had great luck making variations of the 1/2/3 loaf for years now. This time I added a bit of sugar and olive oil. It seems like I got a bit more oven spring and the crumb was softer? I have no guidelines for adding sugar and fat so any suggestions would be appreciated. This was a 600 gr loaf with about 6 grams of olive oil and sugar.
Share
