October 2, 2011 - 7:26am
Syd's multi-grain boule
Made Syd's multiple-grain boule this weekend. Very happy with the results. Followed the formula, with agave nectar subbing for the malt.
Bulk ferment 2 hrs with 2 S&F. Pre-shape, shape, then retard in the fridge 14 hours (overnight). 1 hr. At room temp, score, and baked with no pre-heat in combo cooker 30 min covered, 25 min uncovered. (heated gas oven to 550, cooked at 550 for 10' then lowered to 475 for duration.