When you hold flour back in order to make some yudane – but then fall asleep before adding it – this is what you wake up to.
Smelled amazing, very soft crust and collapsed slightly at the top. The crumb was very open and moist almost like a focaccia (right) when compared to last week’s bread with the same recipe but darker crust:
| recipe: basic white bread | source: zou with errors | |
| H2O | 2/3 cup (151 g) | |
| salt | 1 tsp | |
| bread flour | 200 g | |
| sugar | 1.5 tbs | |
| dry milk | 1.5 tbs | |
| butter | 14 g | |
| active dry yeast | 1 tsp | |
| mode: regular, light crust, timed | ||
| hydration: | 75.5% |