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I have posted my „go to“ bread here several times (e.g. this one). It is usually a high hydration wheat base for structure with rye, spelt or whole wheat added for flavour.
To be honest, I have never counted the bread varieties in Germany, though a regular bakery might carry around 10 plus the same amount of bread rolls ...
I have posted my „go to“ bread here several times (e.g. this one). It is usually a high hydration wheat base for structure with rye, spelt or whole wheat added for flavour.
To be honest, I have never counted the bread varieties in Germany, though a regular bake might carry around 10 plus the sane amount of bread rolls ...
