Raisin Bread from my sweet bread starter.
kneading the bread dough for about the 4th time. Starting to get nice and smooth.
How I proof my bread dough
Forty minutes at 300°F
Onto the cooling rack
kneading the bread dough for about the 4th time. Starting to get nice and smooth.
How I proof my bread dough
Forty minutes at 300°F
Onto the cooling rack