So pleased!!! 36 hr cold fermentation and boy did the dough respond. Flavor is terrific as well. Really enjoying this flour… good thing since I have 22 kg!
Another wonderful baguette Caroline! 22 kg that will make a load of amazing bread for you, enjoy.
I was so glad to see the fermentation had really paid off !! Thank you for the link to Caddy's IG acct. I have fed my rye starter per his inst. and it will be mixed into a batch today. There is a batch bulk retarding in the fridge that will be baked tomorrow. Then the rye based the day after and then I will give it a rest ! We can only eat so much !! I loved your Challah. I always make mine with YW now and it has definitely improved and lightened the loaf. c
You’re welcome and thank you.
Looks great Caroline and glad the long ferment worked for you!
The dough becomes completely different after this amount of time in the fridge. I will take a photo tomorrow to show the latest one. Huge bubbles on the surface . The difference in the crumb and flavor are like night and day. Shattering crisp tender crust and very rich taste. Will continue exploring. Thank you. c