30 January 2018

three-day baking

This started on Sunday with splitting off some of my sourdough starter into a stiffer batch which needed to prove overnight.

Then came the dough which, after kneading and folding several times …

had to be left in the fridge overnight.

Here is it in my wide Le Creuset dish, with snips in the top, ready to go in the oven.

30 minutes later, it came out like this,

and sliced to reveal large holes typical of sour dough.

It tasted fine, but had a very chewy crust.

The recipe is from Bread Ahead, and here’s their result!

#9BA3BA       R155 G163 B186

make a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.