Today’s bread is lighter and more airy. That’s because it calls for a whopping 6 (six) rising periods over the course of the day. The first one is 30 minutes. Then there are 4 successive 15 minute rising periods, and finally, a last 50 minute rising period in the pan before going in to the oven.
It’s a very satisfying bread, both because you feel accomplished once you’ve completed all those risings, and because it has a light, elegant texture. I noticed that each time I punched the dough down, there were more bubbles that had to be deflated. Before going in to the oven, I simply brushed the top of the loaf with plain water.
As you can see, someone got to the bread before I could, with my camera. But that attests to its great taste and appeal. Page 24 from Bernard Clayton’s New Complete Book of Breads!