JOHN, KING OF GLOP, RECIPE
John's Ridiculously Springy Bread
his recipe is posted to alt.bread.recipes July 31, 2005

His pictures
http://hometown.aol.co.uk/Askabaker/DSC00975.jpg
http://hometown.aol.co.uk/Askabaker/DSC00978.jpg
http://hometown.aol.co.uk/Askabaker/DSC00981.jpg
http://hometown.aol.co.uk/Askabaker/DSC00985.jpg

I decided to try John's recipe 2 Aug & 3 Aug 2005

Weight of bread before baking: 1627grams (About 3.4 lbs.)
Each loaf will be about 1-3/4#
Actual weight of Loaf after baking: #1= 660 grams; Loaf #2=689 grams; Total 1349 grams

Looking down into the pitcher.

Day 2 after sitting in refrigerator overnight

Dumped out after over-night in refrigerator

Working on 5th stretch & fold. The dough was so heavy that it was difficult to do the stretch and fold.

After 5th stretch & fold

After 6th Stretch & Fold

I used the smallest basket.

Breads in Baskets ready to rise

First bread - finished after 40 minutes
15 minutes @ 550, 25 minutes @425
Temperature inside 201F

Three thermometers, different brands, wondering if the Thermapen prong is smaller than these.
These make quite a large-sized hole in the bread.

2nd bread - burnt badly because
At the end of 15 minutes, instead of turning it down to 425, I forgot. Then I turned it down at 25 minutes.
So, it was baked 25 minutes at 550, then 15 minutes at 425.

.

First baked bread sliced - no holes.

Second Baked (Burnt) Bread - sliced

How I store my baskets that have flour on them. This is probably not good enough to keep the bugs out, though.
I keep the towels in a tight lidded plastic container.

Bread Created August 2 and 3, 2005
Page Created August 3, 2005
Page Updated August 03, 2005