|Country White Loaf|
|Light, but slightly overproofed crumb of the Country White Loaf.|
In any event, the flavor was nice, a little too sour for me to add it to the rotation without modification, and I'd surely want to give it a little less water next time, just so I'm not trying to manage a cibatta-wet dough in bannetons. Ha!
This will go in the freezer and provide a week's worth of amazing toast. We also made some pizza tonight, as a sort of dough-preservation experiment. The dough from a couple of days ago, once divided, was cooked, frozen, and refrigerated. Tonight we took a ball of the refrigerated dough, a ball of the frozen dough (which had been put in the fridge yesterday) and made margherita pizzas with it to see how it would compare to the pizzas we made the day the dough was done with it's initial retarding. The results were great. There's something comforting about a 100% natural levain dough when it comes time to pack it up for later baking. Not only is everything going to happen at a slower rate than it would with commercial yeast, but I'm convinced (without any scientific evidence to back my empirical observations and assumptions) that natural levains are just more resilient. Very forgiving stuff.
|Pizza. Three day old dough. Nice.|