Crumb does not look as homogeneous and "bubbly" as last attempt. Does it look overproofed or underproofed ? It seems the loaf rose also less.Today's loaf :Previous one : Log in or register to post comments (•◡•) / Log in or register to post comments Bread heroine Mini Oven made a good comment here: http://www.thefreshloaf.com/comment/460124#comment-460124that seems to me to be applicable to your situation. I.E, fermentation/proofing looks good, but the uneven distribution of holes might be solved by a gentle patting and folding procedure prior to shaping. Please see her comment for details.Bon appétit. Log in or register to post comments
Bread heroine Mini Oven made a good comment here: http://www.thefreshloaf.com/comment/460124#comment-460124that seems to me to be applicable to your situation. I.E, fermentation/proofing looks good, but the uneven distribution of holes might be solved by a gentle patting and folding procedure prior to shaping. Please see her comment for details.Bon appétit. Log in or register to post comments
(•◡•) /
Bread heroine Mini Oven made a good comment here: http://www.thefreshloaf.com/comment/460124#comment-460124
that seems to me to be applicable to your situation. I.E, fermentation/proofing looks good, but the uneven distribution of holes might be solved by a gentle patting and folding procedure prior to shaping. Please see her comment for details.
Bon appétit.