Terry B's blog

In preparation for my bread bake, I followed the same recipe that I have been using. 900g White Flour, 200 g Wholemeal Flour, 750g Water, 23g Salt. I followed the recipe as I always have but during the bulk ferment, the rise in the dough was exceptional. The 10 Litre proving container was at bursting point with the dough expansion extending to every corner of the container. I proceeded as normal with pre-shape, rest, then final shape into loaf pan shape. Bench rest came next for 1.5 hours followed by the fridge retarding  for 14 hours.