The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

1:2:3 with overnight retard

theresasc's picture
theresasc

1:2:3 with overnight retard

Here is the second loaf from this weekend.  Same formula as the first, only I ran out of time so it had to go into the fridge overnight.  Baked it this morning.  I do not think that I was as aggressive enough at deflating the dough with final shaping - the holes are irregular, some are quite large, and it looks like one of the slashes wanted to blow out.  I am thinking when I get to cutting the loaf through the big slash that there is going to be a large, empty hole.  Still have my shaping training wheels on:-)

This loaf is tangier than than the first - I am guessing that came from the cold retard.  The flavor is good but I am not looking to make real sour bread.  That is one of the reasons I am using the Blue Agave in the dough, hoping that the sweet will balance out the sour from the starter.

 

 

Comments

AbeNW11's picture
AbeNW11 (not verified)

The cold longer fermentation will make it tangier. A photo uploaded at the top of the blog would be nice so all can see a picture on TFL's front page. Another lovely bake.

WendySusan's picture
WendySusan

and my favorite recipe because its a no brainer!  I prefer the overnight retard because we then have fresh bread in the a.m.

theresasc's picture
theresasc

this recipe - it has been working really well and I get great tasting bread.  I am still working out all the timing of everything.  I am still surprised at how long it takes for wild yeast to raise vs. commercial yeast, but I get such a kick out of the fact that the wild yeast works!  It is just too fun, all I seem to want to do is bake:-)