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Sourdough Bread III

Reviewed: Aug. 7, 2009
This is some great Bread! I substituted one cup whole wheat flour for one cup white flour. I added about 1/8 cup more Starter and kneaded the Dough on a lightly floured Bread board. I kneaded the dough, let it rest for one hour, then kneaded again lightly, let is rest for another hour, then split the Dough into two round loafs. I also added an egg wash w/ sesame seeds to the dough top and a small metal bowl of water to the oven before baking. I had forgot to slash the bread dough before putting in the oven and it turned out great. Mine was much darker than the Image portrays. I froze one loaf for later use. The flavor was great, mild and very tasty.
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