Second bread – same dough:That’s a bit miraculous. After I removed enough dough for the pizzas the remainder went back in the fridge for another 24 hours. Late yesterday afternoon it came out of the fridge had a rough-and-ready shape and was in the oven ten minutes later.
It actually rose:
And, for your in formation Rick, despite being in the fridge for at least 48 hours, when we had it for breakfast it was absolutely sweet tasting – in fact it was less sour than the campagne we bought at the market last Sunday.
One thought on “Arcachon 15 003”
so much for delayed proving causing stronger sourdough flavour eh…