March 11, 2017 - 9:16am
Proof that the right proofing time is key
The couple of weeks I was very successful in over proofing my loaves and so sunk into a self pity mode having pulled out many sad deflated loaves that even though I have frozen am preparing to cast adrift in the sea of failed loaves. Today is a different story - note to self - when in doubt do not wait just bake :)
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even a large loaf costs about a buck to make, including energy, so an over proofed loaf or two won't break the bank and birds love them, These look very nice indeed and have to be tasty,
Happy baking
But even though is just a cents for a baguette the worst part is the disappointment. But that's all part of the quest. Btw just love your cubic loaves and mouth watering photos. Each time you post its a little cruel - it looks so darn delicious !!!
In response to your 'these look tasty' comment. They're a tad lacking flavor today which I am sure is due to a shorter ferment - about y hours. Hopefully tomorrow should yield some better flavor as I started early and should have a 24 he bulk :)