the recipe sounds great. I'll try it soon. Danke für's Rezept! ;-)
Amcardon, I usually use bread flour as an alternative to the German 550 type.
Bread flour is a high-protein flour, specially formulated for making yeast breads.
I think it's resulting in greater volume and better texture than bread baked with all purpose flour. Well these are my test results ;-)
I love homemade bread and if I'm in Florida I miss the German bread variety, so I bake all the bread myself. I love the smell of freshly baked bread...hmmmmmmmm
Tell me what you eat and I'll tell you who you are.