Every Tuesday I make 27 loaves of bread with six of them being a combination of the three. I used to work in a bakery where I had to roll 300 baguettes a day or make 250 artisan loaves. This is much better. Here are some photos of the process.
Stack up the three dough kinds and portion.
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Roll em up into balls.
After a bench rest, roll them into tight balls and place them in the basket with the bottom up.
Let rise till 2 or 3 times size.
Turn over, score and bake.
Yum. Three flavors in One.
This is one of my favorite breads. It came by accident with some leftover dough that I didn't want to throw out. Now it has become one of my favorite breads. Funny how things turn out sometimes. Enjoy.
