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thibeaultstable

Bread Dough - Five Day Fermentation ....Pics

ann_t
10 years ago


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.

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