Great new bread technique

I made one of my best ever loaves today, and think a lot was down to a great new technique.

Instead of letting it rise for 1 hour, then prove for 30 mins, I put the dough in the fridge yesterday. It still rose in there (a tip I’d seen on tv). Then I took it out while the oven heated et voila! Easier and more delicious!



About Sarah

Runner & cyclist
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1 Response to Great new bread technique

  1. Marmotte support says:

    Hope it tastes as good as it looks.

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