Done with its final rise, now for a 375 degree oven for about 40 minutes. I went out looking for unglazed quarry tile to put in the oven, its a cheap way to make your own pizza stone, but couldn't find any. The stone helps keep the temperature. You can dump a little water in the oven right before closing it to steam and make a crisper crust. I haven't been steaming my bread lately, think the moisture in the air makes the crust perfect.
I use some 9x5 loaf pans for my bread. I don't do things by the book or in the traditional way, I do what works for me and tastes good. I don't use recipes. This bread is made with bread flour, some starter I made (I'll post more on starters later), water, and a little salt and vegetable oil.
I'll write about how to make some damn good homemade bread, but this is the dough after its first rise, will be cut up and put in pans to rise and then bake for a nice loaf.
If a had a decent mandolin I could have fries much faster, but oh well. I use a drawer from a storage thingy to soak them in sugar water. I let them soak for half the day, or a few hours. I make a lot because after you blanch them you can keep them in the fridge ready to go for a few days to a week. They don't last long enough to go bad.
