Bread Dough - Five Day Fermentation ....Pics
Last Wednesday I made a double batch of baguette dough, baked three loaves and and left the other half in the fridge until yesterday.
A longer fermentation develops the flavour and produces large airy bubbles.
I also made three pita breads using the same dough. Rolled into a thin round and baked on a hot stone the dough puffs up almost immediately and only takes a few minutes to bake.
You can cut the pita in half and fill the pockets or just fold and fill with chicken souvlaki.