9 hours ago, Ann_T said:@paul o' vendangeThe overnight rise was just a bulk rise. It was straight up discard and tiny bit of yeast. Enough for a slow overnight rise. Didn't bother to make a biga or preferment. It was ready to shape and proof around 4:00 AM this morning.
I've been doing this a lot lately. I'm usually up between 2 and 3 am so if the dough is ready to go around that time or shortly after I can bake even on days that I work because I don't leave the house until sometime after 9:00.
And I have been baking in my new oven, which means I can bake three or four loaves at a time unlike the smaller, one at a time, in the CSO.
Awesome! My post got zapped but suffice it to say you inspired me to dig up an old “baguette de tradition” recipe, wish I could remember where I got it but it’s been many years. Straight dough, 3 hours bulk, proof, bake.
20 g w/w flour
20 g dark rye flour
360 g bread flour
275 g ice water (I don’t know why. I used room temp. Maybe because it was originally machine mixed? No idea. I slapped and folded).
200 g 100% hydration levain (I think the recipe calls for discard, but in this case I used peak levain)
¼ tsp instant yeast
Autolyse 30 minutes. Add 9 grams salt and mix through.
Stretch and fold 2 hours, total of 3 hours bulk or until double.
1 hour before baking, 500F; drop to 460F; 20 minute bake.
Thanks for the idea. Nice to have a couple loaves ready for dinner. Would love to have your oven size. My little things don’t do the form proud. My son is pretty keyed to build a mud oven out back this spring, so fingers crossed.
