Levain Bread with new rye starter

After a week of feeding, the culture was ready to do some work. I was planning to bake the bread at 9.00 pm last night but after mixing the dough, I realised that I was going to finish late into the night. I had already done a previous baguette bake earlier in the afternoon and after a whole day of playing with my new electric guitar, I was feeling a little tired.

It was a good chance to see if the culture can withstand a night in the fridge. When I woke up in the morning, I was hoping to see the dough reach the top of the container. I was disappointed to see the dough barely a third of the container. I had no choice but to let it continue on the kitchen counter.

After about 2 hours, it was ready to shape. I tested it out on 2 different shapes.  They looked beautiful when they came out of the oven. As it came out around noon, I was able to photograph them outdoor in natural light. The results were much better than the usual photographs I take in the kitchen at midnight.