Tuesday, 31 March 2009

Tuesday's Bread Baking


This is the loaf I baked today. I made the bread dough on Saturday and baked one loaf, leaving the remainder of the dough in the refrigerator until this morning. After leaving it at room temperature for an hour or so, I shaped it and let it prove for 40 minutes and then baked it.
Last week, the bread I made wasn't quite as successful, mainly because I didn't leave it at room temperature for long enough.

7 comments:

  1. That looks delicious! What are you going to have it with? :)

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  2. Yum! That bread looks delicious. It's interesting to hear your experiences. When I make bread (not very often!) we need so much I bake it all, so I have no experience with refrigerating dough. But one day I may need to do that, thanks for sharing your tips with us!

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  3. Yum! Looks like Turkish bread. Toast it and make steak sandwiches with it. I'll be there in a jiffy!

    - Joolz :)

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  4. Oh yes! Bread bread bread!

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  5. That looks divine! I couldn't live without delicious fresh bread. Although you put me to shame as I rely on the local bakeries for mine :)

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  6. How did you get it so holey and wonderful? My bread is nice but I have never mastered that particular texture you have in this loaf.

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  7. Hi Kate,
    I'm not sure how it gets so holey, the loaf I made on Saturday had hardly any holes. I think it is to do with leaving the dough for 2-3 days in the fridge. There seems to be a lot of large bubbles in the dough.
    Pip

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Thank you for taking the time to comment, I'll try and reply in a timely manner, usually by email, if you are a no-reply commenter then I will reply directly to your comment which means you will have to come back to see it :)