Saturday, February 11, 2006
Today the bread preformed really well. Yesterday I made the dough and proofed it for 1 hour longer than normal, rounded it and gave it a little floor time to produce some leavening before putting it in the cooler for the night. This is a method I used years ago which allows me to bring the dough out of the cooler in the morning and go directly into the oven without any additional proofing. As you can see the bread has exceptional rise.
