Been awhile since I've made this bread - made it yesterday ~ not to pretty -But tasty just the same!!
Did the "ONE" thing I've always stressed not to do - Rushed it a wee bit - LOL - plus used bigger loaf pans ( 9x5 ) instead of 8x4 .
Saw Dolfs pics when I got home and on-line - NICE Job - Plus read about autolyse - going to try this method this afternoon - will post results good or bad -
Am a chef / pastry chef for a private club and revamping menu - getting away from fried "Bar food" entrees and into a more classic tavern style food /with less starchs and lighter sauces. Plus starting to do all breads for sandwichs - so far have very good results with the sour dough - even though my starter is only 6 weeks old. Use it for two different sandwich breads - roast beef on garlic caibatta - and a two pound loaf for club sandwichs.
The One great perk about this job is the kitchen - I have access to it anytime ~~ we open at 4 and close at 11 - monday thru thrusday and open for lunch Fridays,Sat, and Sundays .... So I have tyme to "Play" Will keep ya'all posted . Plus think its tyme to buy a digital camera .
