3 months of good tasting but 'flat' loaves, this is the first one that turned out the way I actually pictured. I've got another loaf rising tonight, will see if it's repeatable or a fluke. Hoping I can get some consistency! Kitchen counter temp is around 66 F, that's why the longer bulk ferment and secondary rise (made ALL the difference)
by rdhaack
2 Comments
Looks good. Try scoring next time to avoid the bursting effect.
40 mins covered seems long? I only do 30 mins covered at 450 and then 10 uncovered and am quite happy with my loaves (it should be 205F – 210F if you were to temp it taking it out)