The recipe and method is added in the photos.
This was my 2nd loaf, had to be very sensitive with the dough temperature as the weather is very hot in my country !
I added semi cold water to maintain the DDT,
and with a 25C dough temp i aimed for roughly 35-40% rise before shaping.
Starter used is 4weeks old, fed 1:1:1 every 24hr with half whole wheat and half bread flour.
Rate my crumb and proofing, what can i improve ?
by saheb2099
1 Comment
The dough is underproofed because of the large holes and because the crumb is uneven.