|Flat, ugly, yucky...a total failure.|
This time it turned out great!
|The dough after 12 hours of refrigeration, added the remaining ingredients, and kneeded - just before the rise.|
|The rise is complete and the dough split into two loaves. Letting it proof for 3 hours.|
|Proof is complete and the top split. Ready for baking.|
|Baking is done. Looks delicious!|
|Nice and sour! A great loaf of bread.|
My only complaint with this recipe is the time it takes to make. There isn't much work at all in preparing the recipe, and each step is pretty quick and simple. But you really have to schedule 2 full days to fit in all the steps. I started Saturday morning at 7:00 AM with feeding the starter, and the bread was done Sunday night at 5:30 PM. It takes some planning and coordination. With the other activities I had planned for Saturday and Sunday I actually had to sit down and plan this thing to see how I can fit in each of the steps. Here's how it looked:
7:00 AM - Feed starter
4:30 PM - Begin recipe (5:30 PM actual)
8:30 PM - Refrigerate dough (9:30 PM actual)
8:30 AM - Complete recipe, kneed, rise (rise complete at 1:30 PM)
2:00 PM - Split and proof
5:00 PM - Bake
5:30 PM - Done!
There are a couple places in the schedule that can be adjusted plus/minus an hour or two, but otherwise you're babysitting dough for 2 days.