Day 7, Dough formed from starter (added flour, water and salt), fermented for four hours, then shaped into
boule and let rise again in proofing basket. The proofing basket (above) essentially helps the bread maintain shape during the secondary fermentation.
The baked loaf! Golden brown, hollow sounding, and registering 205 degrees, then forced the wait 45 minutes to let cool.
It worked! it wasn't as sour as I had anticipated, so next time going to use a higher portion of barm in the starter. Served here with blueberry jam.
Day 7, Dough formed from starter (added flour, water and salt), fermented for four hours, then shaped into boule and let rise again in proofing basket. The proofing basket (above) essentially helps the bread maintain shape during the secondary fermentation.
The baked loaf! Golden brown, hollow sounding, and registering 205 degrees, then forced the wait 45 minutes to let cool.
It worked! it wasn't as sour as I had anticipated, so next time going to use a higher portion of barm in the starter. Served here with blueberry jam.
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