Monday, June 20, 2016

Best Bread Yet

I baked on Monday in the brick oven.  The dough was in the fridge an extra 24 hours, for a total of at least 36 hours.  Wow!  It's chewy and smooth like you wouldn't believe, and it still bubbled and rose up.  I'm going to try this again.



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  1. UnknownAugust 1, 2018 at 12:16 PM

    Aha, you DO bake and have your own bread oven! Ok is there a recipe or maybe I missed it... Bread and pizza look awesome.

    Cheers,
    Annie the bread gal in Pacific Northwest
    frenchcreekbaker@gmail.com

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