March 2, 2018 - 7:06am
Large holes in bread - need help
This looks a lovely loaf outside, but not happy with the large holes inside, something to do with shaping but not sure if it's bench/final or both, so would appreciate if someone could point me in the right direction.
85% shipton mill no 4
10% wholemeal spelt
5% light rye
72% water
20% levanĀ
autolese one hour, bench 5 hours(it's very cold in UK only 21c) bench rest 15 min, shaped and refrigerated overnight for 12 hours.