Gassy

I have gassy dough. I think that this is a good thing.

Today, I made the dough for french bread from The Bakers Manual. I made more than I have ever made before -- about four pounds of dough, which is what their formula makes. I knew that I could scale the formula down, but I am trying to do it as closely to the recipe as I can. Just now, I took the two loaves and shaped them into round balls of dough, letting them sit for about ten minutes after being shaped. When I went over to shape them into loaves, I noticed that there are four or five obvious little bulges in the dough from fermentation. I am delighted. This has never happened to me before.

The bread could well still fail, but right now, I'm pretty happy.