Using a Lean Dough Recipe, we scale, mix, and knead the dough. Now, Bulk Fermentation.
In class:
The dough is rising in the Proofer:
The dough is preshaped, rested, and shaped. The shaped baguettes are proofed at room temperature.
The baguettes slashed are baked:
The Final Product: Hard brown crust, soft chewy center, and a irregular large crumb.
Sometimes dough has a mind of it's own. This loaf decided to become a hockey stick.
Chef Summers cuts and we taste.
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