July 14, 2020 - 1:42pm
Crumb and holes are too big!
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We bake our bread for the cafe we use them for Toasts and melts, as you can see its not to good for toasts,
how can i get the crumb better suited for sandwich bread?
its 70% hydration 90 grams starter per loaf baked in a domed pizza oven about 13 loafs at a time, mix in a hoabart for 5 minutes and proof for 3-4 hours then shape and retard over night.
Any help will be appreciated it.
Thanks
Akiva