I had an itch. I kneaded to bake bread. So, I dusted off one of The Boys, and pulled Breads From the La Brea Bakery off the shelf.

From this view, it's hard to tell there is any life left in The Boys.

Seems there is some life left.

Today's victim was Rosemary & Olive Oil Bread. Sorry Ira. It's pretty much a regular sourdough that gets a little fresh rosemary and a litlle olive oil.

The dough gets mixed without the salt, the oil and the rosemary and allowed to rest for 15 minutes. It looked really good until I added the oil.

I finished the dough by hand and, with the helps of copious quantities of bench flour, it came together nicely.

This is The Blob after 4 hours of room temp fermentation.

After resting for 15 minutes, 2 pound boules go into their temporary quarters.

They sit at room temp for 1-2 hours and start to proof.

Then they go into the fridge for the night. This is what they look like as they start to wake up.

Ready for temporary home #2, a 500º oven.

Fully awake, after an hour at room temp, the transformation continues.

Bingo! I love this stuff.

Nice oven spring.

The crumb was full of holes.

Silverton specifies that the docking blade should be held perpendicular to the loaf. Thus The Spread and not The Curl.

I hope the second boule makes it to the freezer!