How does commercial yeast contribute to dough consistency?
Weird question..but yep...I'm asking it seriously :)
I noticed that when I use only sourdough starter as the proofing agent, the dough becomes much less cohesive and was flapping around much more than, when I use sourdough starter + 2g commercial yeast.
-Also I'm struggling with consistent ears on my 72% baguettes and I think it's really related to (Soo many things!, but) dough tension that I am not getting quite taut?
I have 2 baking stones, one on top of the other few racks up and I heat them both so to mimic professional oven but it seems that the upper stone heat (going downwards) is caramelizing the top baguette surface too quickly? I'm using steam at the beginning of the bake.
Thanks and best,