YJL

I was watching The Hairy Bikers' Bakeation's Germany episode, a you German baker showed them a "slow-baking" bread, which requires 48-hour rising. Yep, 2 days. Of course, it is not in warm place, not even at room temperature. If you let your dough stay that long, I am sure they will smell really funky. It was rising in fridge.

Anyways, during the shaping process, the baker showed them this way of shaping as you see in my photos, It is not braid edbread, twisted bread? I don't know how to call this, I just duplicate it.



It is soft and looks so good.



And I only ate half of one, yes, that was already in my stomach like an hour ago. :)



I am thinking next time I will try to make braided breads, they look interesting, too. Also this potato bread, don't know you can make a bread out of potato. But I do know some people use potato to make sourdough starter. I think that is same reason why they kept the water which used to boil potato for the dough.