This weeks bread is a retry of last weeks bread, with changes.
The first change was to bulk fermentation. Instead of putting the dough into the proofer it was left at room temperature. I was also bulk fermented until I felt it had fermented long enough. This was done by feel until the dough went from feeling dense to somewhat soft. This took 6 hours compared to the 3-1/2 hours fermentation went last week.
The second change was to proof the dough overnight in the fridge. In the morning the dough was removed from the fridge and placed in the proofer at 75F. The dough proofer 3 hours until a finger indentation in the dough slowly filled.
The bread was the scored and baked in a preheated oven at 360F for 37 minutes.
The bread came out of the oven much taller than last week. They weren’t quite the same size since I just eyeballed dividing the dough. Oops. The loaves felt nice and soft not the bricks of last week. The good thing with bread is you can eat your mistakes. Last weeks loaves were cubed up and frozen for a future batch of dressing.
This bread is delicious. We have been using it for breakfast toasted with jam and for lunchtime paninis. It’s been so long since I actually had a sandwich for lunch I have been truly enjoying having them again.