March 4, 2013 - 7:03am
Looking for feedback
Looking for feedback
I tried out Jeff Hamelman's Pain au Levain WW recipe last night and I was hoping someone could give me feedback on how to improve the texture and the flavor. I know it's tough to critique flavor here, but the loaf was lacking in any hint of sour. It was soft and moist. The crust was a little thick, but certainly in what I consider the success range.
My q's are:
What can I do to improve/generate sour?
How can I get the large "bubbles" to be created in the center of the loaf?
I used a 100% ww starter @ 60% hydration. I only varied from the written recipe in the baking part. I used my dutch oven @465F.
Thanks for any input