lautrerainey:
The starter I used
lautrerainey:
The starter I used
lautrerainey:
Mixing the working culture 3PM
lautrerainey:
Completed proof of working culture 3AM
lautrerainey:
Proofed active culture 1:00AM
lautrerainey:
Proofed active culture 1:00AM
lautrerainey:
Dough ready for autolyse at 11:15AM
lautrerainey:
Half of the kneaded dough
lautrerainey:
Half of the kneaded dough
lautrerainey:
Nope! That wasn't kneaded. Now it is.
lautrerainey:
Following the first stretch & fold
lautrerainey:
Following the second stretch & fold
lautrerainey:
Third stretch & fold
lautrerainey:
The final proof begins at 2:30PM
lautrerainey:
Cooling the dough for an hour before baking
lautrerainey:
Ready to go into an unheated oven
lautrerainey:
The domed cloche
lautrerainey:
The crust
lautrerainey:
The crust
lautrerainey:
The crumb
lautrerainey:
A slice