Quick Hartog Volkoren

Timings

^*Heat oven to 220 ºC and lower to 200 ºC when bread enters oven.

Notes

1. Bigger loaf, because of longer proof.
2. Crumb fell apart while slicing (even after few days). Underkneaded / not enough gluten?
3. Very dense, despite longer proof. Look at hand-kneading dough instead.

Written by Daniel Apt, who likes design, code and bread.
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