Hello dear stemians, Today I show you these loaves of bread that I made with the formula for ciabatta biga version, of fermentation of 2 hours at room temperature and another 12 in the fridge, from the book The baker's apprentice Peter Reinhart.
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Peasant bread with biga
6 years ago by edricook (45)
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Well done! Recently I also tried a recipe with 12+ hours rise in fridge. It was so good with pure flour smell (because of less yeast?) :) Happy baking 🥖
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Lovely! Can you share the recipe? Many thanks 😊
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Of course, in a next post I will share it
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Those look good! What do you use to cut the bread before putting it in the oven?
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thanks...I use a razor blade
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Try a Maibock with it!
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@beercraft maibock is a beer? from what country?
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