Aw yeah, another weekend, another batch of bread! I got a good tip from my co-worker who introduced me to the Flour Water Salt Yeast book to begin with to put the oven on fan-forced, and it definitely helped. Both these loaves were in the oven with the lid on for 30 minutes, but the left one was uncovered for another 15 minutes whereas the one on the right was uncovered for only 5 minutes.
Oh hells yeah, the bread came out SO DAMN GOOD. It turns out the rye flour was actually a mix of several different flours, so it wasn't super rye-y. Nonetheless it's noticeably more flavourful than the single-day bread. Next time I'll try with a mix of just white and _purely_ rye flour.
The overnight recipe is handy too because you don't end up chopping up bread at 10pm if you happen to start it after lunch.
Unfortunately the dough-splitting happened quickly enough that I didn't have a chance to take a photo, but you flour your hands and gently get the dough out onto a floured surface, split the dough into two with a knife, then do more of the folding-over that was done earlier to form it into a tight ball. Oil the bowl and put the two dough balls in, then cover and check on them after an hour.
Step two: sprinkle 21g of fine salt and one level teaspoon of instant yeast evenly over the top of the mixture, then fold from underneath over the top to fully enclose the yeast and salt within the mixture. Next, "pincer" through the mixture 5 or 6 times with your thumb and index finger to break it up, then refold and re-pincer a couple of times. Then re-fold 10 minutes after initial mixing, then another hour after it.
Beanie was making himself VERY comfortable the other night. #dogposting
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