The prep schedule got messed up when i had to drop everything and go marketing with a friend. Ended up with the autolysed dough which was slapped and folded about 2 mins on the counter and hurriedly thrown into an oiled bowl, bagged and immediately refrigerated. Came back more than 6 hrs later and started to do the first SF. Left dough on counter and did 2nd SF an hr later then refrigerated again another 3 hrs. Shaped and couched then went into fridge again overnight. Slashed and Baked this morning after 12hrs proof. There is no magic protocol here. Just a play with time and temp. Just shows how forgiving the whole mix can be. The aroma coming from the bake was just so good. Cant wait to savour and to see the interior.
I guess it happens once in a blue moon... forgot something cos you didnt gather all the components together. The only thing that saved these batards were the sundried tomatoes that were added in and the little shower of salt that went on top as an afterthought. They were bulk fermented and proofed cold more by necessity than by design so could have helped slow down the yeast activity. Certainly the appearance is distinctly duller than normal, lacking the sheen that comes i think from a certain degree of caramelization.. That was SD with sweet raisins sundried tomatoes and thyme..
Made a batch of 8 mini baguettes or batards for use in sandwiches. 8 portions from 600g of dough fitted nicely into the table top oven. Baked for 30mins at 220C with steam first ten minutes. Should get me thru the week... It had a crunchy crust and chewy interior with good flavour from the added rye and long proof of 16hrs.
Where i live daily temps exceed 32 celsius. Working with dough is a challenge. I hv followed ur site for quite a while and felt its time to begin sharing...
Took mths and mths to figure out what goes on with flour yeast and water and their interaction with so many other variables. I now hv my fav method which seems to work quite often tho not always.
Today i share with you my kitchen offerings- a seeded loaf made with one third rye, seeds and nuts and sourdough.
Hoping that others in the tropics may find this useful.
