A Matter of Preference, or...??
Hi, there! First time posting. Will try to keep this short. I am a cottage food baker. Amateur, self taught. I just started making and selling a high hydration rosemary olive oil boule (a la Jim Lahey). One of my customers says it has too much rosemary and that it is too airy, such that cutting it makes the boule sag a bit when applying pressure (it doesn't flatten horribly, it just doesn't have the density she says a boule "should" have). Others are saying they like the lighter version (and that the rosemary amount is perfect - ha! - can't please everyone with preferences like that, I know!). My question: is there a definitive density requirement to call a boule a "boule"? If so, what is that? I will be changing the hydration ratio because I, too, prefer a denser loaf, but her feedback got me thinking about just what an acceptable density level is! Thanks for your input! I love TFL!