Round & Tordu

This basic recipe The Fresh Loaf -Poolish with a tweak or two per loaned “Tartine Bread” formed into a round and a tordu*.

(Click any of the pictures for a larger view.)

First rise in the tupperware

Resting before dividing and forming loaves for second rise:

The loaves, a round and a tordu, before covered & left to rise for 1 1/2 – 2 hours. (I was careless forming the round and broke the tension in the gluten strands – hence the stretch marks and leaning rise later.

The tordu, belly side up, prior to rolling onto the peel, slashing and sliding onto the hot tiles.

After maybe 10 minutes @ the time a second splash of water is tossed into the oven with the bread. Leaning due to hasty ham handed loaf forming by baker cohutt.

Success, as the finished loaves cool and crack.

* A “tordu”, among other things, is a free standing loaf from dough prepared as for a normal baguette except twisted for “drama” or something. Yes I learned a new word today and had to bake a fresh loaf so I could let the world know. 😉