November 22, 2017 - 7:37am
Under? Over?
Crazy rise on this loaf. I used a new lame with a Feather blade. It's the easiest blade I have used, so I scored a bit deeper than normal. Do you think more or less proofing will make it open up less?
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Crazy rise on this loaf. I used a new lame with a Feather blade. It's the easiest blade I have used, so I scored a bit deeper than normal. Do you think more or less proofing will make it open up less?
with a more trained eye to advise. Just wanted to say what a lovely bread this is Hans. And loving that stencilling.
Thanks Abe!
Looks like Mt. Kilauea got inside of the dough! What's going on inside the crust?
alan
I’ll let you know after I cut into it tomorrow Alan.
It’s dragons easy sourdough. The only thing I did different this time was to use freshly milled rye (85% extraction) at my usual 16%.
wouldn't change a thing, What a nice bread for a centerpiece on the Thankkgiving Table. Well done and and happy baking
Thank you!
Looks lovely from above.
That is one good looking bread! Well done! Waiting for the crumb shot..
Crumb and flavor were spot on. I'd still like less "burst."
Uncontrolled oven spring and over the top 'burst' suggests to me under. Still looks great to me and taste is the main thing.
Happy Thanksgiving Hans
I think you may be correct. I'll let it go a bit longer next time.
Cheers!