adjustments to moisture etc. to make transport more successful
I have been playing with several poolish breads for a couple of months now (more or less based on the Ciabatta with a poolish here). including some awesome dill+pepper+chive and rye variantions.
I often can not seem to get it to the oven without loosing major height.
I have neurological issues which contribute to the major degass that usually happens.
Can I do anything with moisture, protein/gluten, additives, etc. to make my bread look as nice as it always tastes? Not that I have a problem eating the screwup but it would be nice to have photogenic bread :)