| bread question
I'm trying to get better at making bread. So far I'm doing ok. The question I have is this; I'm trying to make baguettes. The book says that "because there are so few ingredients it's better to let the bread raise over 2 days to help deepen the flavor and let the fermentation process take place. ". The question is do I store the dough in the chill chest over night, let the dough come to room temp, let it double, gently punch it down and return it to the chill chest and repeat, or is there a better/ right way to do this.
Ingredients are:
flour
yeast
small amount of sugar
warm water
sea salt
The baguettes that I made turned out ok, but like the book said the taste is abit bland. I'm open to all suggestion, comments, flames etc. Thanks for the help
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noob baker
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AB, yer the man! |