2 lb loaves looking better this time around
I am working on my technique for 2 lb loaves for the restaurant. We slice these for garlic bread to go with pasta dishes. this is made with a pre-ferment (12 hours) then once proved long enough formed and put into cooler overnight to be baked the next morning. These are put onto standard sheet trays (18x26) on course cornmeal seam side down, free form, no cloth.