January 4, 2010 - 1:02pm
Day 8, Slow rising
Back to work today after a wonderful vacation. I started with the usual poolish last night but for today I wanted a slow rising dough that I could leave all day. I used the usual KAF recipe for baguettes but added a total of 1 tsp yeast including the poolish and half of the salt. This is what I found when I got home 7 hrs later:
Luckily my husband was able to fold it for me mid-day :) I formed two small boules and baked them on a stone with steam. Yummy!
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Looking good. Did you get the salt into these?
Haha, I did remember this time but I cut the amount in half, only adding 1 tsp, in an effort to preserve some of the spring I observed yesterday :) I'm eating some now and it has a nice tangy flavor despite the light salt. Very pleasing and chewy! Here is the crumb:
Thanks for the comments! I love your wood-fired loaves, mine are nowhere near the beauty. You have inspired me to try some wheat loaves after I feel comfortable with AP flour.
I haven't forgotten the salt yet. But I have forgotten the yeast!!
Nice boule though. Looks rather yummy.