3 day weekend - Fin
Finishing up with a couple of baguettes and a batard. 265g for the baguettes and 490g for the batard (not quite standard weight but close enough). Note the crumb - this is the result of lower soy flour as well as my spacing out in initial fermentation whereby I let my timer lapse after the first hour and went about 45 minutes over. Dough required a punch down which I really dislike having to do. Its usually a 1 hour ferment at room temp, one SF then another 30 minute rise, SF and refridgerate for bulk overnight. Even with a punch down the morning dough was very loose and over inflated so despite having a couple of pretty loaves this is a disappointing crumb - no wow factor ... bow, over and out. Happy labor day !