Return to the thumbnail page

FILE 131/204

Return to start

See previous file

See next file

Skip to end

The dough at mid-point of Bulk Fermentation
The dough spends a couple of hours or more in a bucket, just fermenting and building gluten and flavor, before it is divided up and shaped into loaves.

The dough at mid-point of Bulk Fermentation

The dough spends a couple of hours or more in a bucket, just fermenting and building gluten and flavor, before it is divided up and shaped into loaves.

Rate this file (No vote yet)