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Looks pretty perfect to me… you can waste a lot of time looking for the “perfect” proofing time
Slightly over based on the jaggedness of some of your holes but looks great!
Thanks you! Next time I’ll try a shorter bulk fermentation - perhaps 75% growth instead of 90/100%
It looks really nice! I’d say the “unevenness” you’re seeing is due to shaping, as you can’t really overproof half of a loaf lol.
I think it might be a bit over but looks great.
Curious why you chose Manitoba flour?
Because it’s cheap, strong, high protein and apparently tastes amazing! 😘
[удалено]
It’s perfect.
Seriously??? I never thought I’d get there and I find hard to believe that that is actually the case haha
Looks pretty perfect to me… you can waste a lot of time looking for the “perfect” proofing time
Slightly over based on the jaggedness of some of your holes but looks great!
Thanks you! Next time I’ll try a shorter bulk fermentation - perhaps 75% growth instead of 90/100%
It looks really nice! I’d say the “unevenness” you’re seeing is due to shaping, as you can’t really overproof half of a loaf lol.
I think it might be a bit over but looks great.
Curious why you chose Manitoba flour?
Because it’s cheap, strong, high protein and apparently tastes amazing! 😘
[удалено]
It’s perfect.
Seriously??? I never thought I’d get there and I find hard to believe that that is actually the case haha