Tuesday, 29 April 2014

Its a Long Story, Part Two.

Next morning, the dough has risen overnight.

Now it needs shaping, then its into tins and back in the fridge.

We're now at 26 hours by the way, and we could be finished in 7 more if we left it out of the fridge for 6 hours then baked it. But I'm going for more flavour so another 8 hours in the fridge, then 6 hours out and then bake.

After four hours out of the fridge, they had risen quite a bit,

but I gave them a bit longer before baking at 220 degrees for around 45 minutes, or until the internal temperature had reached 95 degrees.

And here's the result,

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