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Ann_T

Ann_T

@PatrickT, there is nothing lame about any of your loaves.
 
I like the idea of the smoked salmon and cream cheese with the dill bread. 
BoulesandBreadsticksAugust8th2023.thumb.jpg.669290c5098982d87ae0099c4aa697d8.jpg
 
I started a sourdough Levain Thursday morning and made the dough Thursday night. It remained in the fridge until yesterday morning, when Matt took it out to make a couple of pizzas. He divided the dough in half and put the other half back into the fridge.
I took it out this morning, not sure if the dough still had some life, but decided that I had nothing to lose, so I made some breadsticks.
Rolled out the dough, brushed with olive oil and sprinkled half with fresh rosemary and parmesan and the other half with black pepper and parmesan. After twisting, sprinkled with a little sea salt and let sit covered for 40 minutes.
 
I forgot what a PITA making breadsticks is so I stopped after a bit and then just shaped the remaining dough into three tiny boules.
Ann_T

Ann_T

@PatrickT, there is nothing lame about any of your loaves.
 
I like the idea of the smoked salmon and cream cheese with the dill bread. 
BoulesandBreadsticksAugust8th2023.thumb.jpg.669290c5098982d87ae0099c4aa697d8.jpg
 
I started a sourdough Levain Thursday morning and made the dough Thursday night. It remained in the fridge until yesterday morning, when Matt took it out to make a couple of pizzas. He divided the dough in half and put the other half back into the fridge.
I took it out this morning, not sure if the dough still had some life, but decided that I had nothing to loose, so I made some breadsticks.
Rolled out the dough, brushed with olive oil and sprinkled half with fresh rosemary and parmesan and the other half with black pepper and parmesan. After twisting, sprinkled with a little sea salt and let sit covered for 40 minutes.
 
I forgot what a PITA making breadsticks is so I stopped after a bit and then just shaped the remaining dough into three tiny boules.
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