Friday, 29 April 2011

Country bread for brunch

I wanted to make a multi grain country bread for a while. so I started out making a poolish on Thursday night.
On Friday night I went to Park n save to get from kibbled grain from the bulk section and then go home to make the dough.

After the dough rise double in size and put it in the fridge overnight.

On Saturday morning took the dough out from the fridge and wait for it to return to room temperature and shape it into a ball and let it rise again for 40mins. Bake it for 35mins and it's ready. However I found it is still wet inside next time I will bake it for 40mins instead.

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