There were only four of us in the class, so an intimate group, with Alex and Jo Jo showing us their techniques.

g. quadratical footprint, as long as the volume fits or does it for some reason need to be elongated? I have experienced that some bites of my sourdough rye bread are intensively bitter with quite persistent after taste. A thin crust forms which keeps the bread from rising properly, air gets trapped and the bubble forms. It’s because when I noticed that my pan is 1 cm lower than yours it was too late, the dough was already overflowing on the baking tray. All classical household breads have some rye, and even 100% rye sourdough bread is a classic available in any larger supermarket, bakeries anyway.

I was advised this would also allow the steam to evenly penetrate the bread back into the bread instead of evaporating. I had given up hope when the internal temperature took a very long time to get to 205 degrees and expected the crust to be all dried out, but it’s really a very good loaf that I will make again for sure.

IN THE POST Links will take you to the post -just scroll down to the bottom to get back to the recipe card. The bread dough is allowed to ferment for 24 hours at room temperature (or 48 hours depending on how sour you like the bread).

If you make matcha danish loaf 5 times within a two-week time frame , I'm pretty sure the last one will yield a better result ( fingers crossed ). I start early in the morning of day 1, leave mix soaking all day and in the evening add second ingredients, leave for two hours plus and then just before going to bed divide into bread pans. Also my pan’s sides aren’t parallel but conical which might roughly even out, but I wonder if it influences the final result. it’s so squidgy and moist weve just been eating it with butter for breakfast, doesn’t need anything else!