On Tuesday morning I took the highly aerated dough from the cold storage room where it had been kept since Sunday at around 45-50º. I scooped out a hunk and placed it in my banneton. Probably I should have scooped out more because the dough was really undersized for the banneton, and it barely rose at all. The instructions tell you to bake after about 40 minutes, but I wasn't excited about putting such a cold dough in my conventional gas oven. I waited about two hours, and the dough was still cold. I baked it anyway and did get a little oven spring.
The crust is thin and crisp, just the way I like it, and the dough is pleasantly filled with mouse holes, but the flavor did not excite me. In fact, there really wasn't much flavor, and it tasted slightly salty.
I will, however, continue with this method for awhile to see where it takes me.
Breadhunter aka Stu Silverstein
Bread Earth And Fire: Earth Ovens And Artisan Breads
For the past couple of years I've been revising my book, Bread Earth And Fire. I've added the subtitle Earth Ovens And Artisan Breads because I feel this more fully explains what the book is about. Along with the photos, you'll now find drawings that better illustrate the oven building process, new ovens to build as well a history of bread from the "beginning of time."
Bread Earth And Fire: Earth Ovens And Artisan Breads is available as a print copy as well as an ebook from Lulu.
I write about bread and wood-fired bread ovens. Sourdough bread baking is my specialty. While the dough is rising I have time to make art, lots of art. Each winter I travel to Guatemala to build energy efficient stoves for the Mayas.