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 Add yours

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

  2. Your breads are always so beautiful!

  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.

  4. As always.. picture perfect..

  5. Big Dude says:

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

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

  7. Unknown says:

    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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s