![]() ![]() They recommend putting the dough in the fridge for at least a day, for better flavor, but say that the dough can be used after the initial 2 hour rest period.Ī post shared by you shape your dough and bake. The authors say that the high hydration means you can’t overproof the dough, which lets you keep the dough in the fridge, waiting to be used, longer than traditional recipes. ![]() ![]() The overall concept of the Bread in 5 recipes is that you’re mixing a high hydration dough (meaning you’re making a sticky dough with a lot of water), and letting time take the place of kneading. The Bread in 5 version is made from water, buttermilk, yeast, salt, sugar, raisins, and all purpose flour. It’s not that I’ve never made it, but strangely enough, I think I’ve only made it a couple of times. Cinnamon-raisin bread was a favorite of my mother when I was growing up, and therefore my childhood favorite. The recipe I couldn’t resist: Buttermilk cinnamon-raisin bread. Examples of other recipes you’ll find are: The master recipe is based on all purpose flour, but there are tips on using bread flour as well as a strong white dough recipe which uses bread flour. Classic shapes with master and basic doughs.A post shared by recipes are broken down by: ![]()
0 Comments
Leave a Reply. |