The delayed fermentation dough
The recipe can be found here.
Day (actually night before in my case) 1 :
|50-50 whole grain and bread flour used|
|Just after mixing the ingredients together|
|After resting for 5 minutes and kneading for another minute|
|Pressed into a baking sheet lined with parchment paper and oiled well|
Baking Day: Day 2
I first prepared the much praised herb oil so it had an hour or so to infuse and develop flavors.
|After first dimpling|
|After the second dimpling|
I need to practice dimpling properly
|Third dimpling with herb oil|
|After rising for a couple hours, ready for the oven|
The bread is baked at 450º F for 15 minutes, the pan is to be rotated and then baked for 12 - 15 minutes longer. I didn't watch the bread closely towards the end and ended up over-baking it slightly.
Date: June 26, 2011
Recipe: Transitional Rustic Bread and Focaccia from Peter Reinhart's book, 'Whole Grain Breads'
Flours: Whole wheat, bread flour
Bread specific ingredients: None
Sweetener used: None
Comments: Followed the recipe religiously (maybe a little less olive oil in the later stages). Should remember to watch the baking closely towards the end of breads like this that are baked at high temperatures for short times. Overall, the bread was decent. It was chewier than I would have liked. It made very good roasted red pepper sandwiches (my favorite kind these days).