a three-day bread, one day for the pate fermentee, one for the making
and shaping, and then one day for the baking. I had a lot more success
with the shaping of this bread than I did with the epi. The recipe
makes three loaves which you form like baguettes and then elongate and
roll from each end in opposite manners to form the "S" shape. Once
they are formed the loaves go into the refrigerator for overnight, come
back out the next morning and rise a little before baking.
I loved the
shape of this bread, so I am hoping to do it with other recipes as the
actual recipe for the dough for this one was not my favorite due to the
semolina flour in it, just didn't really like that combination in a
bread as much as I have liked other breads we have made. The guys
liked it, however.
One of my loaves rose like crazy, so I baked it the evening of the second day so that I could see how it compared with waiting the extra day for additional flavor. It was okay, but the other two loaves which remained in the refrigerator overnight and were baked the next day had a far superior flavor and texture. The extra day was worth it.
Will I make this one again? Probably not, unless
the guys request it as we loved so many of the other breads that it
seems silly to make this one again which was just so-so. I will make
this "S" shape again though, it was a lot of fun and looks so special,
definitely a repeat with that part. Will try that shape with the BBA
Italian Bread dough next just to see.