Friday, 31 January 2014
Dough overnighted in the refridgerator before shaping this morning. Then a couple of hours resting at room temperature in bannetons. Slashed and sprayed before baking.
Oven at 250C, steam from a roasting tin in the bottom for the first 15 minutes. Lift helped with granite slab on one shelf and a pair of ceramic floor tiles on the second shelf. Temperature reduced to 200 after 20 minutes.
There's more coming!