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Starter, mature and vigorous, and ready to build levain fo doughThis bottom view of the mature starter gives clear evidence of the level of activity and vigor of the starter. This one is ready to make the bread.
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Starter gathered up after feeding, top viewThe top view shows that there just isn't very much starter, even after a feeding. This is just 35 grams (~1.5 oz) in total.
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The dough at mid-point of Bulk FermentationThe dough spends a couple of hours or more in a bucket, just fermenting and building gluten and flavor, before it is divided up and shaped into loaves.
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Fully proofed, perspectiveThese were 1 kg loaves that filled the bannetons pretty much to capacity.
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Fully proofed, in profileFully proofed dough, ready for baking, peeks over the top of the banneton
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Just dropped into the screaming hot Dutch OvenThese were baked in Lodge Cast Iron Dutch Ovens preheated for an hour at 500F. They are screamin' hot, and require great care and heavy leather gloves!
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Finished loaves, cooling on the rackBaked fully, and cooling on a rack, singing away. As the crust cools it cracks into small "plates", and the crackling sound is clearly audible.
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Pugliese - Failure to LaunchThis was a dough that just died on the proving rack. All looked good until I put it to rise for baking, and then... Nothing much happened. It baked up gooey and very sticky-gooey in the center. Most of the evidence points to over-fermentation during bulk rise. Threw out the entire batch.
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Rolls Baked In TrailerI baked these rolls in the little propane oven in the trailer. They were good!
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