new to the forums! here are a few of my examples
hello everyone i have been following this forum for awhile alas finally joined. i am an avid baker but have one flaw thats bothering me and hoping you all can follow up.
I generally retard my loaves overnight prior to bake and always achieve a beautiful bloom and ear. however if i just want to run straight thru from shaping, proofing than bake my batards bloom to quickly and collapse thus not achieveing said ear. i dont have this issue with my baguettes out of the same dough and this is driving me insane. my preheat is good. good steaming and slashing is spot on as well. thanks in advance.