Sunday, April 17, 2011

BBA French Bread 2



This one turned out so much better than the last loaf.  I let the pate fermente dough age in the fridge for 3 days, and the flavor was so much better.  I am making this one for a meeting Tuesday, for making into sandwiches.  I will definitely make it again, and allow it to age a few days rather than just overnight.


4 comments:

  1. Very pretty! I'll have to remember to let my dough sit in the fridge for a couple of days. Glad you liked it better!

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  2. I am baking so much bread lately, that I have not had time to try some of the recipes on your site, Frieda! Just saw the bunnies, they look so fun to make. It's been such a busy week...

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  3. Bread looks airy and delicious,did the extra aging create a sour dough type flavor?

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  4. No, it didn't taste like sour dough at all. I have carried on a starter like that and it takes about a month for it to start having a sour tang to it. I think it simply becomes a sourdough starter, rather than that the commercial yeast starts making it sour.

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