Bread Pictorial

  This bread was started last Tuesday.   After mixing the flour and water, the dough was left to rest for 20 minutes. 

 Then the yeast and salt were added and left to rest again for 20 minutes.  Then I let the Magic Mill do the kneading. 

 Using the roller attachment, not the dough hook.

This is what the dough looked like at the start.

After about five minutes the dough
is starting to clear the bowl.

After another five minutes or so
the dough is ready for it's first rise.

Placed in an oiled container, covered and  refrigerated
overnight.

Taken out of the fridge in the morning and
left on the counter to come to room temperature.

Tipped out on to floured board.

Divided in half.
Careful to not degas.

 and then into quarters.

Shaped into four loaves
and placed on a floured linen canvas (Couche).

Proofed and ready for the oven.

Slashed.

Fresh Baked Bread.