OK then – sit up straight and pay attention. This is my first foray into long-fermented bread. The theory behind long (or slow)-fermented bread (fermented for a day or two in the fridge), is that it develops a much better flavour** than normal bread. And I have a batch of Canadian flour with a stronger than normal protein structure which, allegedly, is perfect for the job.
**My worry is Continue reading
Ron's Rants... 