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The Bread Topic (2016–)

DianaM

By DianaM
in Pastry & Baking

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Ann_T

Ann_T

Posted
Posted
I put a couple of doughs in the fridge last week, both made with bigas. One of the bigas was a sourdough and the other started with yeast.
DoughdatedApril30th2024.thumb.jpg.8772d1dd8a1481f4eaa8f02ac70c99fb.jpg
 
I have started to label and date the doughs. I still had one that had been in the fridge since April 30.
Matt had taken 500 grams of this dough a few days earlier to make a pizza.
 
The remaining dough was taken out of the fridge yesterday at 10 AM and sat on the counter until I got home from work just after 5:00.
BaguettesandCiabattaMay8th2024.thumb.jpg.378efbb9a12135ab05e62b5413a3d567.jpg
I had planned to make pizza but didn't feel like it so I baked two baguettes and two ciabatta style loaves instead.
BaguettesandCiabattaMay8th20241.thumb.jpg.f60f77706df001c49efe000a48115a8e.jpg
 
Sliced this morning. Not bad for an 8 day old dough.
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Steve Irby

Steve Irby

Posted
Posted (edited)

Dawn to Dusk loaves.  Started in the AM with 1000 grams of flour at 78% hydration and 2.4 grams of yeast.  Finished sometime after dark.  

 

IMG_20240510_212026500.thumb.jpg.904bcbfb28020dd272ba57dcd16bbf2f.jpg

 

IMG_20240511_130325854.thumb.jpg.2d26bd1f9da50138fe61bfbf2640c8b3.jpg

Edited by Steve Irby (log)
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