September 9, 2015 - 4:04am
What is the secret to the splits?
Question for all Ken Forkish followers: what can I do maximize the natural fissures (ears) associated with the FLOUR WATER SALT YEAST process?
I've had several boules come out of the dutch oven with practically no splits and others with spectacular ones. What makes the difference? Wondering if it is related to the number of folds applied and the strength of the dough.
Many thanks for any insights that you have!