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I decided to bake an Overnight Country Brown bread, out of Ken Forkish's Flour Water Salt & Yeast book.

During the bulk fermentation, I placed my 12-quart Cambro container in the stove, door slightly ajar and light on.

Note to self and others: When using the oven as a proofing box, put a sticky note on whatever button or dial is needed to turn the stove on, that says "Remove contents before using!".

Our friends, Tim and Barb, are visiting us in California from the Midwest, and I asked them what kind of bread they wanted me to make.  Tim asked for sourdough with olive oil and rosemary.  As rosemary is plentiful (and drought-resistant), we have lots of it growing everywhere in our backyard, so this was not a difficult request.

I modified one of my sourdough recipes to make the bread, adding olive oil and rosemary (recipe below).

Ready for the overnight proof.

Szánter blogja.

Levélmintás kenyér.

180g 100% hydration SD

240g bread flour

140g dark rye flour

195g water

3/4 tsp sea salt

1 tsp freshly ground caraway

mix all ingredients except salt, autolyse 30 mins

add salt, knead 8 mins

bulk ferment with folds at 50 min and 100 min

shape and rise for 1 hour

retard in fridge for 2 hrs 30 mins

250 oven with steam for 15 mins, turn down to 220, mist at 20 mins, and bake for another 20 mins

came out crackly and singing! Look at those cracks!

It was a cold and rainy morning...but it was market day and the people needed their bread and pastries...

Shot between 1:00 AM and 1:30 PM yesterday, August 23, 2014.  Enjoy.

-Mark

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