Today’s bake consisted of just one sold loaf, and three small tests. The first test was really more of a confirmation bake of the blueberry lemon. It was great! The second test was actually a third test of the cinnamon brown sugar. It did not rise again and just looks bad. I’ve not sliced into it yet, but will tomorrow morning. Not encouraged to try again at this point, and I’m just not sure how to keep the cinnamon and the sugar from liquefying during the cold fermentation. It’s just a web blob coming out of the fridge. The last test was the first go at the trendy croissant loaf. The cold fermentation went OK, but it still was a bit too moist for my liking going into the oven. The result of the bake looks good, but Wow, what a mess of the pan it made. Yikes! If I do stick with the loaf to offer, I’ll have to use a closed pan loaf for baking because I spent far too long cleaning my Dutch oven.
