February 14, 2019 - 2:20am
Difficulty creating consistent ears
This is a white sourdough, 70% hydration with Shipton Mill white flour.
All these loaves went in my Rofco B40 at the same time (270c dropped to 200c for 35mins), with steam.
As you can see, only one of the loaves seems to have developed half decent ears, whereas the rest have either barely done it or failed miserably. One of them is flat.
Where am I going wrong??
I bulk fermented for nearly 7 hours - I felt that the dough was a bit too wet when I shaped them. I proved them overnight in the fridge and they went into the oven cold.