Bread day 2! This is what it looks like after hanging out all night in my fridge.
Next, turn it out on a floured surface and for 1lb boules, cut it in half. There are tons of internet sites and books that tell you how to shape bread into a boule and I don't know what I'm doing well enough to explain it.
But here are my 2 boules. They're so pretty. :)
Cover and let them proof for 2 more hours. About 45 minutes before you plan to bake, you need to turn your oven into a heart. Which basically means, preheat your oven to 550 with your pan or stone in the oven and another pan with a one inch lip on the rack below.
Uncover for the last 15 minutes of proofing. Here's what mine looked like.
With an extreeeeeeemely sharp knife or preferably a razor blade, make cuts in the dough about 1/2 inch deep.
Lower the temp to 450. Bake for 12 minutes and then rotate. Here's what they looked like at 12 minutes. Bake another 15-25 minutes.
And here is your rustic artisan French bread boule! Now one huge problem I had was that at 550, my carbon monoxide detectors started going off so I had to lower my temp to 450 right away and open my windows. I have a killer headache now. The Grand Adventure part 3 is simmering away and almost ready! Check back later tonight!
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