/ck/ - Food & Cooking

OP back with another botched loaf. I used the same recipe as last time (3C flour, 2tsp salt, 2 tbsp olive oil, 1/4 tsp yeast) and let it rise at room temp for about five hours, punched it down and kneaded it a bit, was gonna let it rise a second time and throw it in the oven but something came up and i wasn't gonna be home til the next morning. I put it in the fridge instead, let it come to room temp and baked it. It's not an ideal loaf of bread, but it tastes a lot better than the first one and makes great toast. It's kinda biscuity in a way i wouldn't expect of a crusty loaf.