I had a look at the poolish a little while ago and…yikes! Only nine hours had passed and already the thing was domed, bubbly and rarin’ to go! So I went ahead and mixed up the dough. It’s supposed to rise for two hours before being shaped, which means the loaves will be finished some time this morning. I like to bake bread in the morning about 6, so I’m hoping that the loaves can handle 20 hours of retarding.

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