The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

An off the wall question...

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renoles's picture
renoles

An off the wall question...

I did a short search and didn't turn up another thread so here goes...

It's 3 am. I just turned out a loaf of Thom Leonard's Country French from it's banneton and popped it in the oven. Am I the only one who keeps odd hours from time to time for baking purposes or are there others like me out there? I really do try to use retarding methods where I can to let me sleep and keep normal hours. Or is it something in a baker's blood that won't let him/her do that? Or is it the fact that it's 3 am, I've had 4 1/2 hours sleep, no caffeine, and it'll be an hour before I can think about going back to bed? I will be posting snaps of this loaf...it worked in spite of the bakers paranoia (bad sourdough experiences in the past).

Mini Oven's picture
Mini Oven

You've been bitten by the "You know you're a breadbaker when..." bug. --Mini Oven

renoles's picture
renoles

for the little victory I just had...my wife likes this loaf best...crust included!! There really is something special about a naturally leavened bread.