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Adding flour to the bread dough

Judith Mayberry <mayberry@san.rr.com>
Sat, 27 Dec 2003 13:04:04 -0800
v103.n053.27
Several weeks ago someone wrote this (and I apologize for not noting who):

"I have been baking a lot of the breads from The Bread Bible and having 
read Rosie's comments on cracked wheat bread, I suddenly felt the urge to 
make some Whole Wheat Bread. I used the recipe from The King Arthur 
Cookbook. Having the dough do its thing for 2 hours before adding the rest 
of the flour made the difference. My bread came out sooo delicious!!!!"

I don't understand the reference to adding flour 2 hours after the dough is 
made. Can anyone explain the process? Also, which King Arthur Cookbook--the 
old one or the new one?

Thanks so much for helping this tardy group member.