Vermont Sourdough -- a tale of two boules
Good morning all.
I baked Hamelman's Vermont Sourdough this morning, a recipe I've used many times with great results. Both boules were baked this morning at the same time, side by side in the same oven. The pretty little boule was baked in my Henri Emile clay cooker, the second on a stone under a stainless steel bowl. I have never had the bowl method turn out like this before, and all other factors being equal, I'm at a loss to explain the difference in the two loaves. Any thoughts?