April 25, 2007 - 9:48am
Been busy this week...
And got a nice bit of baking out of the way since Monday. I re-activated my starter on Sunday afternoon and started making some doughs on Monday morning. The boules I had done on Tuesday, but wanted to see for myself if a longer fermentation really did result in blistering of the loaf. So..I retarded the doughs for the olive and pepper/cheese loaves in the fridge from Monday until this morning (wednesday) and cooked em off after forming them last night. AWESOME! Totally got the blistering I love so much. Here's a little chronicle.
The starter activated
Gloppy dough before I kneaded...
After the kneading...
The top and crumb...
and the proofing and cooked loaves of the olive and pepper/cheese bread
Comments
wow! they look beautiful!