isand66's blog

These came out quite well and were perfect for sandwiches and burgers or just as a dinner roll with some butter.  The maple syrup gave it just enough sweetness and the butter and egg yolks provided some softness.

Here is the link to the BreadStorm files:

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  and the rest of the ingredients and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water)  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape into rolls.   I made these around 150 grams each.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.  Before baking, brush with an egg wash or melted butter and add any toppings desired.  I use black sesame seeds and toasted onions.

Around 45 minutes before ready to bake, pre-heat your oven to 450 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.  (Note: you can bake these without steam if desired, but I find mine turn out better with the steam).

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 425-430 degrees.  Bake for 20-25 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack for at least 1.5 hours  before eating if you can control yourself!

My favorite time of year is now when the summer flowers start bloomings.

This bake was from a few weeks ago.  The spouted whole wheat and sprouted purple corn flour really added a special flavor and made this an extremely tasty bread.  I added some fresh ricotta cheese which really softens the crumb.

I made one large miche style bread and I was extremely happy with how the crust and crumb came out on this one.

Here is the link to the BreadStorm files:

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  olive oil, ricotta cheese and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water)  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

For your viewing pleasure, enjoy a few photos from our gardens.

It's been a while since I posted.  I have been baking but just have not had the patience to post.  I made this bake about a month ago.  I finally got around to sprouting some grains and did some whole wheat from Barton Mills and some purple corn which both were ground into flour using my Mock Mill 200.  I also ground some black barley into flour and added that as well for some extra flavor.

I added some caramelized onions which are always one of my favorites.

I was very happy with how this one turned out.  Since I have not been going out to eat lunch or dinner this one made great sandwiches and grilled bread as well.  The crumb was moderately open considering the high percentage of whole grains.

Here is the link to the BreadStorm files:

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  olive oil, and salt and mix on low for 3.5 minutes.  Add in the onions and mix until combined.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

For your viewing pleasure, enjoy a few photos from our gardens.

      It's been a while since I made a porridge bread.  I love the moist and flavorful crumb I always get from these types of bakes.

I added some leftover mashed potatoes for some extra flavor and the ricotta cheese added even more moisture to the creamy crumb.

The end result was an extremely flavorful bread with a moderately open crumb.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the liquid is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

If using dehydrated onions, add to the water and let them re-hydrate for a few minutes.  Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, ricotta, potatoes and salt and mix on low for 4minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 545 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

This is a nice multi-grain bread with a hint of fresh ground rye and around 38% fresh ground whole wheat flour.  I added some leftover mashed potatoes and at the last moment some shaved Parmesan cheese because....well it's cheese :).

I was very happy with the flavor and it's the perfect sandwich bread and I've been eating a lot of those since the pandemic hit.

For the milling using my Mockmill 200 I was milling on a slight courser setting, sifting with a #40 sieve and then re-milling at the finest setting.  I read a post where someone experimented and determined remilling the flour really didn't add any benefit so for this bake I milled on the finer setting to start, sifted and that was it.  I did not notice any discernible difference at all.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, olive oil, and salt and mix on low for 3.5 minutes.  Add in the cheese and mix until combined.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Please welcome the newest addition to the Sandman family, Frankie!  We adopted him from a rescue group who was fostering him in Arkansas for about a year.  He was originally rescued from an abusive situation in South Carolina.  We've had him now for a month and after a short adjustment period he has fit in perfectly and loves to go for walkies and play with his brother Max and Sister Lexi.  He's a big teddy bear and we love him ❤️🐶.

    This is the same basic formula as my last post except this time I added some cranberries and reduced the egg amount slightly.  I love the flavor of these rolls and they are worth giving them a try as I know you will not be disappointed.  Keep in mind this is a pretty wet dough and is not the easiest to form into rolls.  I used wet hands and a dough scraper to help me.  I don't like adding a lot of extra flour when shaping rolls, but you can certainly do that if you desire, just don't end up making them too dry.

I would suggest adding more cranberries than I did which was less than desired due to that is what I had left in the house.

Download the BreadStorm File here.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients including the cranberries in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk, plus the Greek yogurt and keep stirring until you have a nice creamy and soft porridge.    Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours, egg yolks and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, butter, honey and salt and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 30 minutes.  Remove the dough and shape as desired.  This is a pretty wet and sticky dough.  I don't like to add a lot of extra flour when making rolls so I used wet hands and a dough scraper to help me shape the rolls.  Each roll was around 150 grams total weight.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 515 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 435 degrees.

Take the rolls out of the oven when they are nice and brown which should take around 15 - 20 minutes and let it cool on a bakers rack before for at least 2 hours before eating.

I also decided to make a loaf out of part of the dough which you can see below.

  I made a similar version of this bread a while ago and it came out great.  I wanted to change up the flour a bit and swapped out the whole wheat in the original formula with Kamut and some potato flour.

I also used Greek yogurt instead of the original ricotta cheese.

I was very happy with the end result on this one.  It's one of the tastiest challah breads you will ever eat.

Download the BreadStorm File here.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk, plus the ricotta and keep stirring until you have a nice creamy and soft porridge.    Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours, egg yolks and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, butter, honey and salt and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 30 minutes.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 515 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  (I lowered the temperature for the last 15 minutes to 425).  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

I'm really loving purple bread!  I've made a similar bread a few months ago, but this time I decided to also add freshly ground purple corn.  I also used Kamut instead of the previously used Spelt.

I was very happy with how this turned out.  The crumb was semi-open, nice and soft and flavorful.  This one is a keeper and worth trying if you dare.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.

It has been a while between posts.  I've been busy with the new start-up I'm working for so have not had a lot of time to post anything.  I made this tasty bake a few weeks ago.

I had found a nice surprise of Farro berries at the new Whole Foods that opened and I'm really liking the nutty flavor.  The balance of the flour was KAF bread flour along with some ricotta to soften the crumb and plenty of tasty pecans and dried cherries that were re-hydrated in water.

The flavor on this one was terrific.  I could have done a better job of getting the cherries more evenly distributed, but there's just enough in each slice to make it work.

The crumb is decently open for a bread with so many goodies packed in.

Give this one a try if you get a chance.  You can sub whole wheat for the Farro and it should come out just fine.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.

I made a similar version of this bread several weeks ago but gifted them to some friends.  I wanted to try baking it again and decided to sub Farro for the freshly ground Spelt.  Spelt is one of the oldest cultivated grains initially discovered in the fertile crescent of the Middle East. Grano farro is the original grain which other grains are derived. More commonly it’s now grown in Italy in the regions of Lazio, Umbria, Tuscany, the Marches, and Umbria.  It adds a nutty flavor profile and I was very happy with the final result.

The purple sweet potato added a beautiful color and really makes the crumb nice and moist and flavorful.  I highly recommend you give this one a try if you can get your hand on the ingredients.  The purple sweet potato does taste very different than the standard orange version as it is not as sweet so if you decide to sub it will not taste the same.  It will still be good, but I prefer the flavor the purple potatoes imparted.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.