| measure pH, 3 1/2 hour more fermenting |
 |
| make ball |
|
 |
| KA pH 4.99 |
|
 |
| GM pH 4.84 |
|
 |
| 3 1/2 hour more fermenting |
|
| About half way into the final fermentation,
after folding, the pH is measured again on
both doughs |
| shape, rest, slash, and bake |
 |
| GM pH 3.8 |
|
 |
| KA pH 3.76 |
|
 |
| KA in oven |
|
 |
| 10 minutes later |
|
| The final fermentaion is completed after
7 hours (3 1/2 hours after folding), pH is
measured again, the doughs (KA first with
GM offset by approx. 1/2 hour) are shaped,
rested for another 45 minutes, then baked
as described in the processing steps. |
|
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