Day 6 - Hamelman's Semolina
Sometimes the hardest part of baking bread is being there. Yesterday I meant to get to making a semolina bread (p. 135 of Hamelman's Bread) but I didn't quite get to it until later in the afternoon. Then when it was finishing up the first rise, my son wanted me to take him out, so I delayed him until I could get the bread shaped, and then we went out to eat. By the time we got back (only an hour later) the bread was ready to go into the oven, but the oven wasn't preheated. I didn't want to let the bread get overproofed, nor did I want to put it into a cold oven, so I did a little of both. I preheated the oven for 10 minutes, and in it went. The result - a little bit of oven spring, and an underdone bottom crust. What would you have done under the circumstances? And this is not a rhetorical question.