Things didn't go exactly as I had planned yesterday or today, so it seems that I'm left with 40 minutes until midnight to make a post about my croc adventures. My eyelids are down at the floor, so I'm afraid this will be a very quick tour of my two versions of the crocodile bread.
Version 1:
Followed recipe, but had no stone-ground fluor, so took a locally produced organic flour, have absolutely no idea about protein content.
Bread # 1: flat, but tasty, good crust
Version 2, completed today, was made with Änglamark organic wheat flour (13 % protein) only. The dough was so wet that wouldn't even call it a dough, it was more like a thin souop (or filmjölk). I actually added 150 g extra flour and it still was very wet, but it was possible to handle.
S:t Patrick's Day bread – rose a bit more, very good flavour despite the colour
I'll try to complete this post tomorrow! Goodnight ...
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