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Not sure I quite get this as I did let it do the first rise in the bowl. Flopped it out on the >>
Joined: Dec 10, 2005
Posted to Thread #17618 at 1:32 pm on Feb 5, 2010
counter, divided it without degassing too much. Gently patted it into two shapeless-shapes. Put each on a floured Silpat (used like a couche), covered, let rise again, then used a flip-board and placed it on cornmeal dusted Silpat lined roll pan. Covered then let it rest up 10 minutes or so. Did not slash. Placed in hot oven, sprayed oven interior with water. Baked 20-25 minutes. I did notice that it had quite the Oven Spring. Mostly the top sprung as seen from the photo.
Other messages in this thread:
- 17618. Bread question: I made some Kick @$$ sourdough ciabatta nad attempting it again but>>> [IMAGE] - Luisa_Calif - 12:33pm on 02/05/10 (6)
- Looks good to me! Perhaps the bottom of the loaf gets hotter faster and the yeast dies off sooner... - Joe - 1:12pm on 02/05/10
- Not sure I quite get this as I did let it do the first rise in the bowl. Flopped it out on the >> - Luisa_Calif - 1:32pm on 02/05/10
- Louisa, if I understand Joe correctly, on the second rise, you fold it like croissant dough - Traca - 3:37pm on 02/05/10
- So you mean after the first rise, before the second, do the folds like laminated doughs? - Luisa_Calif - 3:50pm on 02/05/10
- Yes, like a business letter, twice, or like croissant dough, but not as exact. . - Joe - 8:03pm on 02/05/10
- This looks like the photos my doctor shows me to keep up with my osteopenia treatment. [NT] - MarilynFL - 7:34pm on 02/05/10