February 7, 2024 - 7:09am
Boulle loaf fell flat
Thanks for the help!!
Okay, this was a King Arthur recipe for boulle peasant bread. I baked it on a baking stone.
I proofed 2 hours in a proofing basket but when I carefully turned it onto my peel, it didn't hold its shape.
Questions:
- If you can see the photo, crust great, taste great, but crumb too flat, too dense.
- Recipe didn't say how long to knead so I did 5 min. with dough hook.
- Recipe said to "tighten" loaf. This is 3rd try on this. I really worked the dough on the bench. No difference.
So either I am "tightening" wrong, or need a recipe for newbies!