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Frequently Asked Questions:
Can I use whole wheat flour instead of bread flour?
Yes, but the texture may be denser. You might need to add more water to the dough to adjust for the extra absorption.
What can I use instead of sugar?
You can use honey, maple syrup, or any sweetener of your choice. However, it may slightly affect the dough’s texture and rise.
Can I make this bread gluten-free?
Yes, you can use gluten-free flour, but the texture will differ. Ensure the gluten-free flour blend has a binding agent like xanthan gum.
What is the purpose of the second rise?
The second rise allows the dough to develop more flavor and a finer crumb structure, leading to softer bread.
How do I store the bread to keep it fresh longer?
Store it in an airtight container at room temperature. If you live in a humid area, consider refrigerating it.
Can I add herbs or seeds to this bread?
Yes! Add your favorite herbs, seeds, or nuts to the dough for added flavor and texture.
How do I know when the bread is done baking?
Tap the bottom of the bread; it should sound hollow. You can also check the internal temperature with a thermometer, which should be around 93°C (200°F).
Can I use instant yeast instead of active dry yeast?
Yes, but reduce the quantity to about 2 grams (3/4 tsp).
Can I make this bread in a different mold?
Absolutely! Adjust the baking time according to the size and shape of the mold used.
Why is my bread dense and not fluffy?
It could be due to under-proofing, over-proofing, or incorrect flour-to-water ratio. Ensure your dough is smooth and elastic before baking.
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