We have visitor’s from London and they wanted to take some bread home so quickly made this
I pre-mixed the flour with salt the night before and put it into 10C wine cooler until 6AM when I just took it out and added 12 hour leaven via Rubaud. I have found that the pre-mix works on many formulas apart from the Champlain as long as I keep the dough coldish…..
After mixing in the leaven I warmed up dough for 4 hours in the proofer at 80F. Then pre-shape, 30 min bench rest final shaping and back in the wine cooler when we went for a walk for 5 hours…and then baked when back home from a walk in drizzly autumn weather….
Barney looks like he’s been to Mars! 😀 Kat