Submitted by blackhorse16a on December 14, 2009 - 11:23am
I've been baking PR's basic sourdough which calls for an overnight retard, the 4 hrs. at RT. When I put the risen boule on the peel, it always flattens out. The final bread is OJK, but I'd like a higher profile.
Would shaping againg before the bake to get it toghter result in too much degassing?
BH
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