Jan Thie<p>Today&#39;s final bread (dough) was made with:<br /> <br />350gr water<br />300gr wholemeal flour<br />200gr strong bread flour<br />15gr fresh yeast<br />10gr salt<br />1tsp freshly ground cardamom seeds <br />100gr dried apricot &amp; cranberries, soaked in<br />4 tbs rum</p><p>In most cases you score/cut the bread just before it hits the oven but with some recipes you do it before proofing it. So, what you see in the first pic is the dough after 2x45 minutes of rest, but before the final hour of proofing.</p><p><a href="https://mstdn.social/tags/HomeBakedBread" class="mention hashtag" rel="tag">#<span>HomeBakedBread</span></a><br /><a href="https://mstdn.social/tags/BreadPorn" class="mention hashtag" rel="tag">#<span>BreadPorn</span></a><br /><a href="https://mstdn.social/tags/PoshBread" class="mention hashtag" rel="tag">#<span>PoshBread</span></a></p>