Mar 19, 2012

Saffron Milk Bread

Up till today, my wild yeast finally seems to be stable. I have great success of baking two good loafs with it and both turned out beautifully. This saffron loaf baked in the morning was exactly I expected: good crust outside but soft, moist and tender inside. It was so soft that I barely can cut it. The taste was a little sour because of the long time ferment (10 hours). It's like Asian sour dough bread.

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