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I need help perfecting an English Granary Cob

twodales2 | Oct 9, 202011:21 AM     6

I dislike bread. I like bread. It all depends on the bread! I don't like commercial bread for the most part. Two sweet. Too soft. I have malted wheat flakes and barley syrup and am trying to perfect an English Granary bread. The latest recipe was a No-Knead bread. It didn't raise very much, is too salty and even though the temperature reached 204f it is a bit gummy to me. I left the dough in the fridge for 20 hours. It seemed to be quite wet to me. I baked one loaf in a stoneware bell. (The crust is nice.) The other loaf I've put into a standard bread pan. It's baking now.
I added the salt last so it wouldn't interfere with the yeast proofing. I will probably half the salt. Should I use more yeast? Less water? More flour? Any advice?

English Granary-Style No Knead Bread

This granary-style no knead bread is a take on a beloved English bread made with a special blend of flours, toasted malted wheat flakes, and barley...

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