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liuzhou

liuzhou

I have had a miserable couple of days. I won't bore you with the details, Fortunately I mixed up a dough for olive bread on Tuesday, gave it an initial two hour rise then whacked it into the fridge.

This morning (Friday) I took it out, let it come back to room temperature (about 35ºC here at the moment) then punched it down and left it on my bed under a blanket while I went shopping.

Two hours later I returned, cranked up the oven and baked the thing. I haven't tasted it yet, but it's looking good, I think. Baking therapy!

olive bread 0.jpg

 

The black dots are chia seeds which I just happened to find on Tuesday and added to the dough.

olive bread 1.jpg

 

I'm happy so far. Wlil let you know how it tastes when it cools down.

liuzhou

liuzhou

I have had a miserable couple of days. I won't bore you with the details, Fortunately I mixed up a dough for olive bread on Tuesday, gave it an initial two hour rise then whacked it into the fridge. This morning (Friday) I took it out, let it come back to room temperature (about 35ºC here at the moment) then punched it down and left it on my bed under a blanket while I went shopping.

Two hours later I returned, cranked up the oven and baked the thing. I haven't tasted it yet, but it's looking good, I think.

olive bread 0.jpg

 

The black dots are chia seeds which I just happened to find on Tuesday and added to the dough.

olive bread 1.jpg

 

I'm happy so far. Wlil let you know how it tastes when it cools down.

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