After an overnight cold proof in the fridge these were baked the next morning, with a single difference in how they were handled. The loaf on the left with white sesame had an hour in the proofer whilst the oven heated, and the one on the right stayed in the fridge. They were baked together side by side on my baking steel and did touch in the oven.
Odd that it is the one with the ear! A bit counter intuitive that the loaf on the right didn’t open up as cleanly even though it had an hour less of “warm” fermentation. It could also be that the loaves touched in the oven and that changed things.
Sometimes, when we do these slight difference tests we don’t learn much.
Enjoyed eating these. 10% of the flour was wholemeal einkorn and the other 90% was of a very interesting sifted white bread flour (that contained a lot of red wheat in it) as can be seen by the colour of the crumb.
Interesting! Intuitively I always let my dough rest a bit outside the fridge before baking it, and it seems from this pic that might indeed be the right move.
I think if you bake them enclosed in a dutch oven (I start mine in closed pot then open after about half an hour) then cold dough into hot pan is better, makes steam that helps it. But if I am baking in an open bread pan or surface I try to catch the dough as it is rising and put it in, not too cold, and more puffy.
