The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Day 8, Slow rising

moxiemolly's picture
moxiemolly

Day 8, Slow rising

Back to work today after a wonderful vacation. I started with the usual poolish last night but for today I wanted a slow rising dough that I could leave all day. I used the usual KAF recipe for baguettes but added a total of 1 tsp yeast including the poolish and half of the salt. This is what I found when I got home 7 hrs later:

Luckily my husband was able to fold it for me mid-day :) I formed two small boules and baked them on a stone with steam. Yummy!

Comments

janij's picture
janij

Looking good.  Did you get the salt into these?

moxiemolly's picture
moxiemolly

Haha, I did remember this time but I cut the amount in half, only adding 1 tsp, in an effort to preserve some of the spring I observed yesterday :) I'm eating some now and it has a nice tangy flavor despite the light salt. Very pleasing and chewy! Here is the crumb:

 

Thanks for the comments! I love your wood-fired loaves, mine are nowhere near the beauty. You have inspired me to try some wheat loaves after I feel comfortable with AP flour. 

 

janij's picture
janij

I haven't forgotten the salt yet.  But I have forgotten the yeast!!

Nice boule though.  Looks rather yummy.