Saturday August Bank Holiday weekend and, right on cue, the sun was out and hot. Hardly any bread in the house so went to that old standby a 2 Kilo Pain de Campagne – one quarter for the shelf, three quarters for the freezer.
In the heat the dough was so lively I knocked an hour off the fermentation (three instead of four) and an hour and a half off the proof (just two hours).
To give you an idea of size, the dough is sitting on a 1:1GN baking sheet (530x325mm).
That’s what you call oven-spring.
A good four and a half inches of crumb and not a Dutch Oven in sight. Don’t think we’ll starve.