I had some biga left over from making the $35 bread so decided to make two more loaves today. I hand mixed the dough (I’m not making the same mistake twice!!) and kneaded it last night and left it on the counter overnight to rise. I had hoped to be shaping it this morning.
But it’s so insanely cold (15C) in the kitchen these days that the dough had not quite reached the half way point by this morning at 9:00! Still, long slow rise is the key to great tasting bread, right? I stuck the bowl in the oven with the light turned on and now at 11:30, it has just reached a little over half way. Good thing I work at home so I can monitor it! I think maybe I’ll be able to shape it sometime this afternoon and bake it before 9:00PM ….