Have anyone tried the recipe for the 5 mintues fresh baked bread - master boule recipe? I have 1/2 of the quantity in the refrigerator, and although the recipe said I can keep in the fridge for up to 2 weeks, I'm not too sure if I can really keep that long. I've used about 1/2 of it, baking 2 times, both turned out really good. I have not refresh it at all. This is the 4th day, I just want to know if it is alright to continue keeping in my fridge and just take it out and use it. Should I perhaps freeze it?
I have been unable to achieve a dough temp of over 75 degrees from the kneading. I hand knead on a granite counter at a rate of every two seconds with my 220 pounds. The recipes all call for 78 to 81 degrees. Is it the counter which is cool? I do get a window pane effect. I have a couple of instant thermometers which give a reading of about one degree difference from each other so hopefully it isn't the thermometer.