Today is World Bread Day. It’s my usual day to bake a loaf of bread for the next week, as well.
I’m pretty set in my ways. Even though I often experiment one way or another with flour combinations, even the shape…this is pretty much my standard loaf. King Arthur flour, of course. This one happens to be 50/50 blend of their All-Purpose and Bread Flours. A touch more protein than straight AP.
Can’t wait for the first slice toasted with breakfast, tomorrow. But, I shall. 🙂