I love this time of the year.

LeadDog's picture

I really don't like cold weather but at least it makes for temperatures that allow for long fermentations.  I find the flavor of the breads made at this time of the years are more intense than when the bread is made during warmer weather.  The average temperature of the house is about 63°F and I can do 12 hour and longer ferments when it is that cool in the house.  Here is a picture of the first cool fermented loaf of the season.

It tastes really good too.  I have already had three slices and wondering how long it will last.


Karniecoops's picture
Karniecoops 2010 December 21

Not long I reckon!  Nice LD. 

All my loaves are being fermented and proofed in the fridge here - it's just too warm at the moment (and ridiculously humid - you'd think we're in Queensland!).  In fact making your stollen recipe as we speak!


LeadDog's picture
LeadDog 2010 December 25

 The other bread that I like to make with a long slow fermentation is Panettone.  The year I have made six for gifts here are some pictures of the last three.

Just out of the oven and cooling down.

The last one still in the mold and cooling down.

Panettones all dressed up and ready to party.

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