Sour dough bread

I've been a bit busy and haven't had a lot of time to bake. Not to bad for being out of practice. It was a cool rainy day so I used Joule to help with the final proof after 12 hour fermentation.

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Comments

pd3ski_278514

Damn ..!! Beauty JF 🤤

I'm so tired of cool rainy days.. its been pretty thick over here .. did have the sun today .. for a while.. ugg

fisher23

Actually, woke up to sunshine today, of course rain this afternoon. We have broke an all time record for rain/snow this year.

pd3ski_278514

Yeah we only had a couple of squawls today and mostly sun but ya know this can't last long ;-)

I don't think we broke '96 but it'll be right behind that. I've never seen the Columbia so high as this year and with the tide, it was pretty impressive!

Mike_Kisiel_129680

Work of art. Well done John.

fisher23

Thanks....

willybez

Curious to hear how Joule helped witht eh fermentation. I normally do mine in a Cambrio container but you used Joule? please let me know. Beautiful loaf of bread @John Fisher

fisher23

After the 12 hours in the fridge, I placed the banneton on top of the lid of my cambro set at 85°F to help wake up the dough. I used to leave it on the counter for an hour or so, now 20 minutes on my warm cambro and it's ready to bake.

Monaliz_565250

Wow this really nice i like this food