I am Barm, a chap in Glasgow whose interest in bread is a little sad. These are my adventures in making and consuming beer and bread. Also anything else that strikes my interest vaguely related to yeast, bacteria, and fermentation. Or food in general.
Wednesday, 2 June 2010
Under-proving
Under-proved dough is easier to slash, and doesn't collapse after slashing.
Not completely happy with the crumb though.
This is mostly white flour with a bit of chapati flour. Sourdough of course.
This is mostly white flour with a bit of chapati flour. Sourdough of course.
No comments:
Post a Comment