Over-risen

So occasionally my Saturday morning routine is delayed and the 2.5 hour rising goes for 4+ hours. This really enhances the sourdough flavor, but it doesn't help the shape at all.

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Bread: I realized today the amount of ironware you have in the oven affects the temperature.

Whoops :)

FYI. I still haven't decided what to do when Posterus goes away. Any suggestions?

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Bread: Weekend loaves

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Bread: Weekend Bread with a 4 hour proof

FYI: Posterous will be closed soon (thanks twitter?) So I will be posting pictures differently in the future.

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Weekend Bread and Sunlight.

I'm experimenting with 500 degrees now (vs 450) with some positive results.

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Bread: Baking with semolina flour

The semolina flour flour browns but is a great way to keep the loaves from burning. 

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Hot fresh bread

Bakeries should take note of Krispy Kreme and have a "hot fresh bread" neon sign.

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