Recipe: These were 80% hydration; 80% bread flour and mix of rye and wholewheat for the remaining 20%. Salt 2.1%. Bulk fermented for a total of 6h at 30C.
by furreen
8 Comments
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noncruelcreole
I’ve done it on accident and it cracks me up
Upward_Fail
Should I stop using liners?
GoraSou
it’s obligatory
oslosoup
Yep – definitely obligatory. Bakery perversion #1 – soon followed by gratuitous bubble flicking, dough sniffing and focaccia dimpling. X rated stuff
bicep123
All the time. If it doesn’t jiggle, I’ll leave it out to proof longer at room temp.
muddlinthru66
Doesn’t everyone? Seriously though, where did you get that rectangular banneton?
8 Comments
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I’ve done it on accident and it cracks me up
Should I stop using liners?
it’s obligatory
Yep – definitely obligatory. Bakery perversion #1 – soon followed by gratuitous bubble flicking, dough sniffing and focaccia dimpling. X rated stuff
All the time. If it doesn’t jiggle, I’ll leave it out to proof longer at room temp.
Doesn’t everyone? Seriously though, where did you get that rectangular banneton?
My dough don’t jiggle jiggle, it folds.