The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Trishinomaha's picture
June 5, 2007 - 1:19pm -- Trishinomaha

Hi all - just wanted to share a picture of my finished results. I retarded the bread overnight in the fridge and next day formed the loaves and let rise for about 3.5 hours. I was pretty pleased with both the crust and the crumb. The people at my office snarfed down a whole loaf by 11:00 AM! LOLOL