Well, they turned out ok, but there were many things I did wrong with these. It's surprising they turned out as good as they did. Crust & Crumb is ok, but not like what it could have been if only.....
Ok, you are wondering about the CH47 Chinook Helicopter flying through in the middle of my bread post. That comes later, I will just say it was taken from my front porch.
Here is the Pate Fermente, literally meaning "Old Dough". It is a common practice to use different preferments, simply put dough from a previous batch of bread. These are stored several days in the fridge to be added as a seed for your bread, to increase the flavor of the new loaf.
Now I made the dough yesterday, but it still qualifies as Pate Fermente because I aged it overnight in the fridge after it had risen for an hour.
Here it is rising in one of my dough "buckets" which is coated with oil or shortening. I sprayed the top of the dough with a small amount of olive oil, which will help it to not dry out. After the hour was up, I just put it in the fridge and forget about it for up to 3 days.
I am making a new piece of old dough right now, so that I can make this again the right way. I just wanted to share with you the mistakes I made, even when I knew exactly what I was supposed to do. It's not that these were "bad" loaves of bread, in fact they tasted great, but they could have been so much better if I had just listened to myself!
Bread Baker's Apprentice.
Our host Chris at A Ku Indeed
Coz at ScratchBaker
Jim at OvenMinded
NancyB at Bread&Cake&More
Adam at WithinReason
I will post others as they finish theirs!