A diary of the Breads of March.
12 Small Rolls from 1000g batch of dough.
Perfect size for brisket of beef sandwiches.
Two sourdough baguettes
The Rye went into the fridge for a longer fermentation
and was baked a couple of days later.
Eight Mini Baguettes
I love the shine on the crumb.
The Rounds are from my (artisan dough recipe)
and the small baguettes are sourdough.
Both batches of dough were refrigerated overnight.
Taken out of the fridge early morning
before 4:30 AM.
Bread was out of the oven just before 10:00 AM
Since I hadn’t fed either of my starters in a few weeks, I decided to feed them again and rather than throw out the discard or make another preferment, I just tossed 140 g of starter into one 500g batch of bread, and the remaining 140g of discard into a second 500g batch. But I also added one little gram of yeast to this mix, just in case. Both doughs went into the fridge for an overnight fermentation.