Thank you Andre, for giving it a try and great it works for you too!

Hallo Kara,
Ja, met 27 graden gaat het inderdaad sneller. Er is natuurlijk een correlatie tussen gist activiteit (en hoeveelheid) en temperatuur. Afhankelijk van het type gist (commercieel versus ‘wild’ desem) is er een optimum en een grens waarna de gist zelfs sterft. Je kunt hier natuurlijk mee spelen, van het ontwikkelen van deeg in de koelkast, tot een snellere en enthousiastere rijs in de rijskast bij 27 C. H
Belangrijk bij gebruik van de rijskast is natuurlijk het niet laten over-rijzen van het deeg, omdat het nu eenmaal sneller gaat bij 27C dan waar men gemiddeld bij een recept vanuit gaat. Bij ons is dat ongeveer 23-24 C. Je kunt er hier meer over lezen : www.weekendbakery.com/posts…mperature/

Succes met het recept want het is echt de ‘moeite’ waard zulk lekker wit brood te proeven!

Hello Heidi,
Do not store your bread in the fridge, it will get stale the quickest that way. Eat your bread while fresh and slice up and store anything that is left in the freezer and only take out what you need. This way you can enjoy the bread for many weeks. It works very well with this loaf too.

Thank you Penny, so happy the recipe works so well for you too!

Hello BNau,
We know that some people do this and it is possible to freeze most dough, but we cannot comment on it based on our own experience with this recipe, because we never do this.
Just give it a try and make sure to give the dough the time it needs to thaw and proof very well.
Good luck with it!

Thank you Ash, your feedback corresponds with our experience too.

Enjoy the fluffy baking!

Hello Aminta,
Yes it is! We keep close to the new UK standard amount of salt in bread, which might seem low. We like it this way and it is better for you. But if you want you can use more of course.

I use 60g of a fine grain mix and it work beautifully. Anything more than that and the loaf loses its lightness.

Hello Moose,
Thank you for using the recipe. Yes, we think this could very well be the case, it is necessary for an even and finer crumb, but also the kneading place a key role, so longer mixing gives a tighter and more even crumb too. Make sure the dough is kneaded well. If you think the dough is too stiff, you can use some more liquid, it should feel slightly sticky (it has 66% hydration already, so not that low). It could be your flour absorbs more moisture. Experimenting with different (brands of) flour will also show you get different results. If your dough gets too elastic, a different flour can help, but also a few minutes rest and gluten relaxation, then continue.

Enjoy the process!
Marieke & Ed
WKB

Excellent, that is just the way we like it.

Enjoy your baking and sinking your teeth in lovely sandwiches!
Ed & Marieke

Hello TL,
Thank you, that is so great to read. Positive things, discovering skills, new ideas that can be used to inspire and help others.
Glad we can play a small roll in your baking success en creating of new ideas!

Greetings / Groetjes uit Holland,
Marieke & Ed
WKB