August 31, 2018 - 6:28am
100% white flour, warm, cold bulk and cold retard experiment
Details are in the following thread: http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196 [1]
It's clearly underproofed, dense crumb, the ear broke (I think in another post someone told me that this was a classic sign of underproofed dough) and not so great oven spring. Lots to learn about temperatures yet.
Solano