A Tale of Two Loaves
Today I baked two loaves of SF Sourdough using David Snyder's formula. The loaves didn't oven spring as much as previous bakes. The crust of the first loaf(boule) remained pale throughout the bake which started at 500F and then was reduced to 460F per the formula. I baked the second loaf(batard?) about 1 hour after the first loaf, having reheated the oven to 500F. I left the oven at 500F through the first 20 minutes of the bake and it did brown. What caused this? Underproofing? Oven thermostat out of wack? Sourdough starter not at prime activity level? Any thoughts/ideas on this gratefully accepted.