Saturday, March 14, 2009
Prune Boule (apple yeast)
white bread flour
water used for reconstituting prune
apple yeast water preferment (ww flour and white flour)
The last rise was cut shot (supposed to have the 1.5hour rise but I could only spend 30 mintes)because of my busy weekend schedule and also had no time to bake for long time. So I only baked it for 15 minutes but I could obtain the good coupe.
I should have baked 10minutes longer to let the doug's moisture evaparate but I had no time.
Toasting the bread when you eat helps you doing that.