January 5, 2024 - 1:25pm
Back to basics. Hand development, AP flour boule. Under fermented ?
Just a AP flour straight sourdough boule. Development by hand, slow deliberate room temperature fermented. Back to basics to regain the feeling of dough under hand.
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Okay my friends, here is the skinny. I sliced my hand developed boule across the opposite axis. To my surprise the crumb looks to me pretty okay!
My question...
1. Fools crumb
2. Well fermented
3. Needs improvement ( please elaborate)
Observation
I think rye bread is the perfect canvas for practical hands on practice of decorative scoring.
Thanks for any advice.
Kind regards,
Will F.
Big cavities suggest air pockets, that is, not enough degassing. Tight crumb suggests not enough proofing. And different texture on two axes suggests something about the shaping technique being different in different directions.
everything's hunky-dory. ;-)
Paul