Senin, 19 September 2011

Couronne Bread Ring

In general, I bake all my bread myself but I barely blog about it. Mainly because I change my recipes all the time and never write down what I did.  However, I have to show you this one. It really deserves to be here. Just because it is so pretty and also easy. I made the very simplest bread dough and let it sit over night. The next day I followed the directions on this webpage and this is how it looked.

Couronne Bordelaise

460 g/16.22 oz bread flour or all-purpose flour
300 g/10.58 oz water
1 teaspoon salt
1/4 teaspoon yeast


Go to this webpage for directions with video

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