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Overnight dough


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Overnight dough

For this latest batch of bread, I did not have the time to prepare the pre-ferment or rather, I did not realize that the bread was running out and did not prepare the pre-ferment on time. Since the following day was a weekend, I decided to retard the entire batch of dough in the fridge instead. I did not even bother to take out the kneading board. Instead, the dough was folded periodically in the bowl. The next morning, the dough was divided, shaped, proofed and baked. It was a simplified process which I might adopt more in the future. The loaves had beautiful oven spring. The grigne that came out this time was the most beautiful I had so far.




















This site was last updated 10/19/07