Here is the second loaf from this weekend. Same formula as the first, only I ran out of time so it had to go into the fridge overnight. Baked it this morning. I do not think that I was as aggressive enough at deflating the dough with final shaping - the holes are irregular, some are quite large, and it looks like one of the slashes wanted to blow out. I am thinking when I get to cutting the loaf through the big slash that there is going to be a large, empty hole. Still have my shaping training wheels on:-)
This loaf is tangier than than the first - I am guessing that came from the cold retard. The flavor is good but I am not looking to make real sour bread. That is one of the reasons I am using the Blue Agave in the dough, hoping that the sweet will balance out the sour from the starter.
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The cold longer fermentation will make it tangier. A photo uploaded at the top of the blog would be nice so all can see a picture on TFL's front page. Another lovely bake.
and my favorite recipe because its a no brainer! I prefer the overnight retard because we then have fresh bread in the a.m.
this recipe - it has been working really well and I get great tasting bread. I am still working out all the timing of everything. I am still surprised at how long it takes for wild yeast to raise vs. commercial yeast, but I get such a kick out of the fact that the wild yeast works! It is just too fun, all I seem to want to do is bake:-)