The evening started early, when I realized I had actually made the dough during lunch break. Although it is not sourdough and thus the dough does not get over its threshold too fast, I wanted to start with it early. The stretch and fold method is slow and I also sort-of swapped raising step from later to earlier. One more stretch and fold and it can go to the banneton. I also have to admit the absence of durum flour and doubling the recipe. I really do not see the point in making bread loafs in the one pound range. So, the great Jewess whose book I am going by, my bread Julia, has to forgive me. I am even not sure I ever saw a durum flour in Safeway.
Here is the dough after 1+2 stretch-fold cycles, waiting for the last one.
It looks flat and uninviting, I know, and is pain to work with, but if I don't screw up, it may be really nice rustic thing.
One hour of raising in the bannetone:
Another half an hour later
Turned proper side up
And,
voilà :-)
For those who cannot wait to see it cut, I have to say, me neither, but a 2 hours cooldown is a must.
Smells like a great bread, I must say, any bread baked this way does.
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