summary: making rustic boule, based on the recipe for Acme’s Rustic Baguettes in “Artisan Baking Across America” by Maggie Glezer; (click on image to see larger version)
It’s going to be a long night…
I started making this bread last night. The first step really takes no time at all to mix. Then this morning I started the second step of mixing the actual dough, kneading, etc.
Spring is in the air and the outdoor air temperature is considerably warmer. Silly me. I foolishly imagined that the indoor temperature would be warmer too. But after four hours IN the oven (with only the light turned on), this is as far as the dough has risen. It still has to reach the top of the bowl before I can shape it. And then it will be a couple more hours before it is baked.
Did I mention that it is going to be a long night? Wheeee!!!