@PatrickT, thank you for sharing the buttermilk recipe. Your bread turned out great. Nice crumb.
Tuesday morning I used the new food processor to do the preliminary mix for two 600g batches. Each with 1 g of yeast, 15g of salt and 375g of water for a 63% hydration.
I still do the autolyze, stretch and folds over the next hour or so before putting them in the fridge.
Took one out last night and left it on the counter from 8:00 PM until 4:00 AM this morning. The mornings are a little cooler so slow
to rise and proof.
Shaped and baked. Started in the CSO on the bread setting and transferred after 10 minutes to finish in the big oven.
I have roast beef leftover from last night's dinner so Moe is going to have a roast beef sandwich on baguette for breakfast.
