Third generation beer barm, cold start
This is a boule made this morning using all white flour and a third generation beer barm. By that I mean that after I concocted and used the original beer barm from Dan Leppard's recipe, I refreshed the leftover barm with flour and water to make another 100% starter, then refreshed the leftover from that to create the starter for this bread. The interior color seems to get paler with each refreshment of the starter, and the crumb more fluffy than dense, but I was happy with the result, especially the crust. For the very first time I got a crust that talked back. I really wouldn't call it singing, but maybe chirping?
And Eric (Hanner), it appears you were right. I took a deep breath, put my risen boule on a baking sheet and placed it in a cold oven with a bowl cover. I assigned the temperature to 500 degrees, baked for 30 minutes, then removed the bowl and baked at 475 for another 20 minutes. Oven off for another 5 minutes, et voici le résultat.