Smells good. Nice and light weight. It looks really good, doesn't it? Well, turn it over....
When we slipped the slightly over-risen loaf from the peel to the hot stone in the oven, the bread stayed IN the oven on the rack and the peel pulled the stone out! We couldn't believe that most of the bread could be pulled off cleanly once it was baked.
We expect this sort of thing in the summer but not in the middle of October when nights are supposedly cool. We mixed this dough late last night and left it to rise overnight in the unheated section of the house by the back door. Clearly, the temperature didn't drop as much as expected. This is what was discovered this morning.
Even under extraordinary circumstances, the bread turned out fabulously. The recipe is supposed to produce three loaves but because so much was lost, I shaped only two.
This interestingly shaped loaf was not by design.
Initially, this was a boule just like the other. The shaped loaf refused to come off the peel, decided to ooze itself over the edge of the stone. After a few minutes of baking, we managed to pull most of the fallen dough up and over the top of the bread but had to wait to move the whole loaf.
When the recipe suggests standing the bread on its side to cool, this was probably not what was meant.
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