Hello from a new baker
Thanks for having me .I'm looking forward to improving my product and sharing my success's and fail's
I have manage to learn basic baguettes (not easy) and some nice focaccia (quite easy)
I started to bake loaves a round basic rustic bread using a polish (not a real polish !!)
I have now moved on to a sough dough loaf @ 58% hydration making it manageable and I'm getting constant loaves (some very nice bread)
I want to learn to open up my crumb so today i increased my hydration to 65% This made the dough harder to work with but i found it OK as i have baked 30 loves @58%hydration
Today my new loaf @65% hydration gave me a classic fools crumb ...
let the next journey begin