Last night I baked off 5 8lb batches of dough (2 ciabatta, 5 baguette). This morning I discovered three forgotten baguettes still in the proofer (read: microwave). They had not collapsed and baked off just fine. ?!?!?
I know that hi-gluten flour provides more latitude but, 7 hrs ?!?!
The baguette dough was started form 3.5 flour at 85% hydration or about 3 lb of water and 1 teaspoon of instant yeast.
Not a big deal. some version of san francisco sourdough are proofed for 8 hours. And many sweet dough varieties are proofed as long or even more. iIf you travel to Asia , and visit some bakeries there. They mould their bread at 9 PM and bake it at 5 am. There are even breads there that are proofed fro 24 hours. Roy Roy
Well yea, but a 400% volumn increase?!? Anyway just thought I'd share.
nothing like 'light and airy'
-Ginny
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