Home-made bread baked for Saturday morning breakfast ... oven fresh ...
But Mom has to do this pre-ferment dough on Friday morning ...
Folding it four times at 15 minutes interval for 4 times ...
Stretch the gluten formed again at every 90 minutes ...
Then proof it for 36 hours for the following day baking.
Then it turned out good ...
Not the most beautifully shaped country bread ...
But tasted way better than "Little Mermaid" in City'super or "Das Gute" in Elements or "Beckenheim" in Sogo ...
For the first time, Mom & Dad are really enjoying the bread, simple but flavorful.
And to have it oven-fresh with no additives, it is really nice.
For I know without preservatives nor modifier was added to make it softer.
It is as natural as it is.
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