Bread, for the weekend

This time the bread wasn’t the best looking, it didn’t crack up in the oven as i wished or as the other bread i did a few days ago.

It’s actually not that easy to make bread, making the dough isn’t difficult but finding the right way to ferment, raise, form and bake is the hardeest i think.

The inside was not bad and the taste and texture was great to eat actually so I’m still happy and will give more tries since we are stuck at home for the quarantine.

Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

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