baguettes so far
They didn't rise quite as much nor did the dough bubble as much as I've seen in the past:
Part of this was testing the yeast (which is not new) and the flour (which is also not new) and, of course, the baker (definitely not new). So the rise might not be as much as if everything was young and fresh. But that might not matter. We've yet to see. I 'gently' deflated it:
and it is rising again. Another couple of hours. I'm going to give it plenty of time this round then into the baguette tray for the final rise.
For the recipe I'm following I've got a ton of choices and they all pretty much read the same but I thought I'd go with Julia this time.