See last photo of monstrously quadrupled dough: I forgot to punch down and refrigerate it before I rushed out to catch a play. Oops! I finally deflated and shaped it about 10 hours after leaving it to bulk ferment. It still turned out pretty great! Both loaves were baked in a Dutch oven.
For those who’ve used string during baking: is there a special kind of kitchen string that doesn’t leave fuzzies behind? This is Lion brand natural cotton craft yarn from the cone. Maybe I should have floured it really well or even sprayed it with Pam?
by petals-n-pedals
Dining and Cooking