Here's Frank's first dough offspring, and I do mean spring! I mixed the dough at 11:30 and then fell asleep. This is what I found at 4:30 when I woke up! I have been told that you need any combination of 8 hours of fermentation/proofing. Time will tell if 5 hours of fermentation and 3 hours of proofing work.
I made one boule and one batard, for no other reason than I have one of each kind of proofing basket. Guess which one this is?
If you got the last question right.... I put the shaped loaves in the fridge. I came back 6 hours later and found that Frank had been feeling is oats.
Fleischman's has nothin' on Ole' Frank! I let the loaves sit at room temp for 45 minutes and into the oven they went.
Well here's the boule. I forgot to score the top but it dosen't look like it ruined it. I won't forget with the batard. Good thing I can only fit one in my oven at a time.
Well the batard is done. I like what the scoring adds to the appearance.
Here is the crumb's eye view.
Why do I think I want bigger, more irregular holes?
Oh well, there's still plenty of Frank in the fridge!
Ernest is taking his time. It looks like the color of the liquid has lightened. His grape sack has become completely bloated and floated to the top. The aroma has gone from sour but not unpleasant to a very, very strong vinegar smell.
The bubbles along the bottom have become bigger and more numerous. They also seem to be rising all the way to the surface with greater frequency.
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Frank's First Offspring!
Here's Frank's first dough offspring, and I do mean spring! I mixed the dough at 11:30 and then fell asleep. This is what I found at 4:30 when I woke up! I have been told that you need any combination of 8 hours of fermentation/proofing. Time will tell if 5 hours of fermentation and 3 hours of proofing work.
