The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

length of retardation

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48-hour Baguettes, and beyond

July 13, 2010 - 5:47am -- Rodger

Last weekend I had lunchtime occasions lined up on both days.  On Friday morning, I began a large batch of Bouabsa-style dough at about 72% hydration.  I baked half of it on Saturday morning and put the remainder back into refrigeration.  Lunch rolled around, and I collected the usual lot of compliments and superlatives (only I could see the imperfect slashes, the slightly under-caramelized crust at the flanks, and so on). 

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