Country Bread - getting there
Enjoying the second Country Bread loaf made this weekend. I've got to admit, I'm a bit rusty. I've got to relearn when the preferment is at its peak, and when to end the second proof so that there's enough ummph for good oven spring. Still, the bread is tasty, thanks to Hamelman's formula. Here are just a few pictures of the process. The first shows the dough ready for the initial, or bulk fermentation. You can see the gluten development in the second photo. By the way, I proof doughs directly on the kitchen counter on a thin coat of oil. I invert a big, big bowl over the dough to create a moist environment for it.
There you see the finished loaves. It was wonderful to hear the crust sing when I pulled them from the over. The final picture shows crumb development. I hope to achieve larger holes as I rebuild and improve skills.