Once the dough is mixed, it ferments overnight in the fridge in a large tub. The next day, this fully fermented dough is turned out onto the table and scaled--cut into loaf-sized pieces.
In the meantime, my Associate for Logistics, Operations and Moral Support, Linda McGuire, has helped me preheat the oven. This requires a late night firing on Thursday and another early a.m. firing Friday, on bakeday. Most times of the year, these firings are nighttime events.
When the loaves have proofed and are ready to bake, we wheel them outside and load them into the oven.
A load of multigrain, nearly ready to come out of the oven. The oven walls are free of soot: in the firing process, the oven temperature is more than 700 degrees and all soot burns off, leaving white walls and dome.
Semolina loaves just out of the oven.
Part of a days bake, cooling on the table.
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