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.

1 comment:

  1. 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.

    Annie the bread gal in Pacific Northwest