Solano's blog

Just another white bread, bulk was longer this time,  almost 10 hours. 21 hs at the refrigerator. It was more easy to shape, but still difficult. Liked the result. Trevor's book is being really helpfully. 

Now that I've been able to protect the bottom of my loaves well, I'm trying to get darker crusts without burning the bottom.

We had a holiday last Friday, so a longer weekend, I've never made so many breads! Still testing weak flours and also a new recipe with a little wholemeal flour. There were 6 breads, the picture above is only 5 because one had already given away to friends. There were 3 different methods, 2 loaves each, I'll explain each one briefly and put the results photos.

Details are in the following thread: http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196