If you haven't been by the Full Bellies blog in a while, Ive updated the past few days with some with some very yummy recipes.
We all know there's nothing better than homemade bread and especially if it's artisan type bread. What if I told you that you can do it yourself? No, don't look at me that way, I'm serious, it's not a joke, you can make your own artisan type bread, with that wonderful crust and the big holes inside *snicker*
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I started this last night around 9:30pm. It is now 1:30 in the afternoon, and the batter/dough still seems too liquid to put on the counter and stretch and fold. It does have lots of bubbles. Did I do something wrong, or do I just need to wait a little longer? Thanks.