Still baking 72% version of Trevor's stiff dough open crumb formula
Yep...I am still learning to bake this formula trying different stiff or wet starters and also have been a bit more
scientific in measuring the amount of rise....so on this one I really 'focused' and only let it go to 30% with that domed look as well as bubbles and activity....and then straight in to the fridge for 12 hours at 5 - 3 C....
I love to get a 'balanced' looking loaf at the moment with good oven rise, crumb, crust and ears....(but boy would I love a 'big' ear!!!
I also tried the 'water trick' to see whether I get that 'darker look' with blisters... AND I also tried to shape tighter in final shaping to avoid 'sagging' of loaf....
The mantra is...and applies to everything in life really...
Don't think about the person you want to be think about the person you actually are...
You have to be honest where you're at to work through your barriers to be limitless....
Matt Kahn