I am generally not a fan of moving dough about to find somewhere it will rise up, in fact, I never do it, but on the same hand I appreciate that temperatures vary all over the world and in some cases “needs must”, so when deciding what to do with your dough, here are a few things to remember:
You might find ciabatta tricky to make, and I think that’s because the dough is so wet. You can’t knead it in the traditional sense, you can’t shape it in the traditional sense either, and that’s the beauty of it!
How delighted I was to receive and invitation to the World Bread Awards this year. An excuse to go to the big smoke, up town, our capitol city of London to offer a little of my bread making expertise. What an honour and what a day it was.