This dough heavy with cooked black bean was last seen the end of July. It is now August 6, so a long time fermenting.
It was brought out and deposited onto a tray to warm up by the stove with another tray waiting to accept half once divided and formed into loaves.
The loaves performed poorly.
Too much bean dip. Insufficient gluten to form a good network. The loaves failed to form a skin. Completely reworked with additional dough, as rustic Italian with a biga, and all that caused additional time to elapse, it is delicious and will certainly still work but I was going for more air.
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