April 27, 2018 - 9:27am
Score keeps sealing, help!
my score keeps sealing and I don’t get a good ear. I use my levain young around 3h at 80f, but always passes the float test. The dough is fermented 4h at 80f. Why does this keep happening. I don’t think it’s lack of steam there are a lot of blisters. What could be wrong