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Sour dough bread

fisher23

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

Monaliz_565250

Wow this really nice i like this food

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.

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

Thanks....

Mike_Kisiel_129680

Work of art. Well done John.

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!

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

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