dschal's blog

Back to basics for this bake.  This is my go-to, everyday bread.  I follow Hamelman's formula by the book.  I thought it would be warm enough to bulk ferment on the counter, but not much had happened by the time of the first stretch and fold, so I put it in the oven with the light on for a while.  At two and a half hours, the dough was still not where it should have been, so I did another stretch and fold and continued to ferment in the oven with the light on and off.

I had to try another big honking loaf.  My interest was piqued this time by wassisname's recent post:

http://www.thefreshloaf.com/node/34256/big-ol-rye