Follow up to Newbie Air Channels
Follow up to my first post "Air Channels"
Some shots. First 2 are loaves that had oven spring
Typical crumb example chewy, moist and light actually
This one had a great crumb and crustr but now much overn spring.
And oh ya, another question. Can too much H2O be a bad thing? I mean if you can still shape the loaf, will one get the best results using as much H2O as possible? Maybe that creates more steam dn larger/more channels?