Sunday, January 20, 2002


bread is coming along nicely. . .i've popped it in the fridge for an final slow rise or proof overnight.

"retarding" the bread like this helps it develop a lot of flavor and a crumb with a more interesting texture (read: nice irregular holes). but you can't let it rise too long this way, or it will slump when you bake it. you want these kinds of hearth loaves, baked on the pizza stone and not in a pan with supporting sides, to spring up by at least 30%. so over-proofing them is a danger. slumped bread isn't pretty. . .

we'll find it all out tomorrow, won't we! i'm baking in the morning, just after i make my daily latte. . .

posted by fortune | 7:35 PM | top | link to this | email this: | | | 0 comments