Tuesday morning I used the new food processor to do the preliminary mix (40 seconds) for two 600g batches. Each with 1 g of yeast, 15g of salt and 375g of water for a 63% hydration.

I still do the autolyze, stretch and folds over the next hour or so before putting them in the fridge.

Took one out last night and left it on the counter from 8:00 PM until 4:00 AM this morning. The mornings are a little cooler so slow to rise and proof.

Shaped and baked. Started in the CSO on the bread setting and transferred after 10 minutes to finish in the big oven.

I’ve been using the different blades that came with the Breville Sous Chef 16 cup Food Processor. Today I tested the slicing blade on last night’s leftover roast beef.

Took all of 2 seconds to slice what was left of the roast.

Made Moe a sandwich on one of the baguettes baked this morning.