August 31, 2018 - 6:28am
100% white flour, warm, cold bulk and cold retard experiment
Details are in the following thread: http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196
It's clearly underproofed, dense crumb, the ear broke (I think in another post someone told me that this was a classic sign of underproofed dough) and not so great oven spring. Lots to learn about temperatures yet.
Solano
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to completely disagree with you! That crumb does not appear to be dense, you got great oven spring, and there is nothing wrong with that ear. Gorgeous loaf!
Thank you Danielle! I am still learning to recognize the signs in the doughs and also in the final bread, so I am surely wrong. Now I remembered the "Crumb dysmorphia" that Trevor explains in his post "The Embarrassing Problem of Tartine Envy". I need to be more careful about that. Thank you for your words!
Solano
Danielle is my given name. Danni is my nickname. ?
Good to know! Thank you! :)