Phase three
The simultaneous builds. The dough enters bulk fermentation. Making these two different formulas simultaneously is challenging. That being said, so far it looks good.
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Phase three
The simultaneous builds. The dough enters bulk fermentation. Making these two different formulas simultaneously is challenging. That being said, so far it looks good.
So, it's only 10:00 AM. Here we are at the final proofing.
English muffins set for an overnight cold proof
Italian country Filones set to bake off in 90 minutes.
bravo on the multi-baking!
The end game. Half of which is coming up directly.
That is a nice pair of pouglisi Filones! I didn't the have any wheat bran. So, I improvised the toppings. My technique of put ing the toppings directly into the proofing basket with a spray of water, caused the cheese cloth to stick, and deflate the dough. Never again. Thankfully, the dough recovered nicely!
Can I get a read? Smile... Just kidding 🤣
