Today I made bagels again. Then I decided to try my hand at chibatta. I saw some in a store in San Diago a few weeks ago. It looked interesting. The dough is very, very wet and somewhat difficult to work with. I followed the recommendations from Peter Rineheart and folded and stretched the dough as instructed. Surprise - it worked.
1 comment:
It looks good. Wish I was there, I just made another fabulous batch of olive topinod (sp?), I think they would be very good together.
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