On Saturday night I made yet another ferment for bread. This time I was making some for when we have cheese. So I decided to make pain de campagne, as it was described in my bread book as sourdough's little brother.
Sunday afternoon was spent making the actual bread after making the dough, I left it to rise for an hour and a half. I then reshaped it and left it for another hour. It was then divided into 4 to make Serena and Andrew sized breads.
Before they were baked, I cut round the top. I really like making bread but I need to stop as the freezer is getting full. Maybe I should change a profession and become a baker.
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