Thread: Food and Drink Homemade bread
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Old 10-15-2014, 12:30 PM   #76
Fire Me Boy! Fire Me Boy! is offline
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So, I've been using a master recipe for some artisan bread that's pretty awesome. Best part of it is the recipe makes like 4 pounds of dough, then you just cut off what you need, shape, rest, and bake when you want it. The longer it sits in the fridge (up to 10 days or so), the more flavor develops. By day 10, it's sour dough, but days 2-6 are freaking outstanding.

Using a similar method, I made brioche this weekend.

So good. Wife's saving some for French toast.
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