Using leftover dough from the muffins and allowing an additional rising period, this experiment turned out a fantastically rich bread with deep flavour and probably the best crust I have baked, helped in part by the polenta dusting. 13 more words
Tags » Real Bread
At week two we had bread baking class where we made 4 types of bread.
We started with weighing and mixing the ingredients for the rye bread followed by mixing the cibata, bagels and the Hackney wild.After the mixing there was folding each type of bread in every 20 minutes and during this time we had lunch and chat about our backgrounds and the different languages we speak. 150 more words