/ck/ - Food & Cooking

>>13241095
After proofing for about an hour, I portioned the dough into 95-110 gram pieces, which I'm going to let rest for a final proof before giving them an egg wash and baking.

I tried to avoid adding additional flour through my work space, but it was stickier than I expected so I probably shouldn't have bothered, and I'd have been able to get nicer looking boules if I had I think. I also noticed a few denser pieces (presumably) of not-completely-incorporated milk roux in the dough, probably due to slightly overcooking the roux and adding it hot rather than letting it cool first. Regardless, I think these will turn out well.