December 5, 2010 - 3:08pm
144 hour ciabatta
I made a batch of pain a lancienne out of bread bakers apprentice last sunday and put it in the fridge at work. I forgot about it and wound up baking it yesterday, which was saturday. The bread still sprung fine. It surprisingly wasnt that much more flavorful.
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Hi I agree I have tried that also and found no big difference . I did find that if I was not care ful it would over proof even in 12 hours. That was with Jasons famous cCiabatts. But still a nice loaf regardless.
I have put in 2 tablesppons of wheat flour and in another loaf 2 tablesppos of rye. It seemed to get rid of the just plain flour taste. I donated to a few neighbors and they liked the flavor.
Have a nice holliday
Mr. Bob