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What Are You Chef-ing Tonight, Dr?

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Comments

  • Canugghead
    Canugghead Posts: 13,717
    ColbyLang said:
    Nice uniform loaf. Good color. Slice it and show us the crumb!
    Thanks, I can use some professional pointers!
    Did a few things different from the recipe, not sure how/if they impacted the outcome...
    1) Instead of bread+AP flour, I used bread+rye+wwheat.
    2) After the multiple folds at 30 min intervals, it was supposed to be bulk fermented overnight, then shaped and put in baking pan. Instead, I took a short cut and put the unfermented dough straight into the pan with lid on for the overnight rest.
    3) I slept in and the dough over risen to the point that I couldn't open the lid to peek.
    Baked at 400F all the way for 45 min, IT 203. Wish it's more airy and not as moist. Here's the penny shot:

    canuckland
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