I'm a bit concerned about the yeast running out of food, so I decided to skip straight to step 7 and deflated it and formed it into a round. It's also on a plate to make it easier to judge how much it's risen and to transfer on to a baking tray.
Wednesday, 30 November 2011
Progress!
What a difference six hours makes! Here's the dough when I got back from the lab.
I'm a bit concerned about the yeast running out of food, so I decided to skip straight to step 7 and deflated it and formed it into a round. It's also on a plate to make it easier to judge how much it's risen and to transfer on to a baking tray.
I'm a bit concerned about the yeast running out of food, so I decided to skip straight to step 7 and deflated it and formed it into a round. It's also on a plate to make it easier to judge how much it's risen and to transfer on to a baking tray.
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