The sponge - a mixture of flour, sugar, yeast & water...
A 60-90 minute ferment at room temperature...
Bubbling & on the verge of collapsing...
My messy mise en place...
Dry ingredients mixed with wet...
There goes the sponge...
Ready to go...
12 minutes of machine mixing - finally a workable dough...
81' degrees- ideal...
Shiny & soft...
Into an oiled bowl for a two hour room temperature ferment...
The dough didn't rise that much...the kitchen was a bit chilly...
Formed into a boule & ready for another two hour ferment at room temperature...
Here's the rise! Not quite as high as I hoped...but still good!...
Egg wash...
Baked for almost 50 minutes at 350'degrees...
A deep mahogany brown...
The bread was spongy & soft...
With a few larger air holes...
I enjoyed this bread more toasted - I thought the flavor was better with a bit of a crunchy texture...I prefer the other sweet breads we've made in the past...but this was still fun to try...
Whay a lovely looking loaf. Toasted with marmalade looks like it's the way to eat this one. Yum.
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