Sunday's Bread

I made another loaf of basic hearth bread yesterday. Like last week, I didn't add my usual seed mixture and stuck to straight wheat, baked in a parchment-lined loaf pan. I used an extra 30g of whole wheat flour (90g total) in the sponge and reduced the bread flour correspondingly.

The results are just as good as last time: nice flavor and texture, and the bread is beautifully moist. Another great success. ;-)