Monday, February 1, 2010

Breads Breads and Pretzels

Finally made use of the ready-to-go dough by fermenting it overnight and then baking some pretty decent rolls this morning. I feel like the dough held up quite well in the fridge. The outside of the dough ball oxidized despite being coated in oil, but the rolls had great wheat flavor and decent texture in the end.

In other news, starting a pretzel experiment right now

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