The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baker Chris's blog

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Baker Chris

I'd been struggling a bit with overly-moist crumb.  After trying varied and long proofs (which did not significantly improve the crumb), I focused on making sure my levain was fully ripe and my dough properly developed in the bulk rise, plus a full proof step.

 

Problem solved.

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