"Recipes are meant to be shared"...Ann Thibeault

Sunday, November 17, 2013

Monday's Bread Dough - Continued......

 Difference between bread baked with same day dough and with bread baked with dough given a two day fermentation.


Two Day Fermentation

The remaining dough, after a three day fermentation was used to bake Cinnamon Buns

Baked in Cast Iron.

Drizzled with Cream Cheese Glaze.


And

a "Ciabatta" style loaf.

7 comments:

  1. I know I am repeating myself, but you are one talented baker.

    ReplyDelete
  2. Your breads are always so beautiful!

    ReplyDelete
  3. OH MY! I've had bread making lust for a while and you've pushed me over the edge. Your breads are lovely; very well done.

    ReplyDelete
  4. I've wondered how they got the holes into ciabatta.

    ReplyDelete
    Replies
    1. Larry, with the ciabatta style loaf, I didn't shape it either. Just pulled it into a flat shape and left if to rise.

      Delete
  5. Yah I can't get a crumb like that no matter how hard I try, let it raise, use special flour...never happens, just never. Magician. I give up.

    ReplyDelete

Thank you for visiting my blog.
I really appreciate you taking the time to leave a comment
.

LinkWithin

Related Posts Widget for Blogs by LinkWithin