I used the artisan bread in five minutes a day basic boule recipe for this boule.
I used the artisan bread in five minutes a day simple crusty bread recipe for this boule.
Boule, close up shot (Basic boule recipe from www.artisanbreadinfive.com, but used 1/2 KA whole wheat flour + 1/2 unbleached AP flour)
Boule (Basic boule recipe from www.artisanbreadinfive.com, but used 1/2 KA whole wheat flour + 1/2 unbleached AP flour)
I'm currently baking a country levain raised bread. Every time I shape it the seam always seems to come apart. Does anyone else have this problem, and potentially a solution?
During my bulk ferment I do lightly oil the dough (is this detremental to shaping).
I shape it and bench it for 15 minutes before final shaping. I do let it rise in a banneton.
Thanks for your help and happy baking,
To start, I swear by my equipment and cannot bake a good artisan loaf without these. They are well worth the investment. 1) La Cloche (Can buy through King Arthur Flour) 2) High Gluten Flour (A good source is Honeyvillie Flour - Artisan Flour - they mail order and it is very inexpensive in a 50 pound bag). 3) Dough rising bucket - mine's from King Arthur) 4) a really good starter that has been maintained (I bought mine originally from King Arthur - but I also have a home grown version that works just as well).