Today I tried the baguette recipe which is made from the same master dough. The first scoop came out of the container that I mixed the dough in and since this scoop was at the bottom, I discovered that I had not gotten all the flour incorporated as I should. However, I shaped and baked the loaf anyway knowing that the birds would not be complaining if the loaf wasn't perfect. Then I shaped a second loaf from the overflow container. The bread rested for 20 minutes and then baked for 25. If it tastes as good as it's appearance, I'll be pleased. Right now I'm letting it cool as the book recommends before slicing. Yesterday's vultures are at work and napping.
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