I think this is my best loaf yet. i got a teeny tiny ear 😆! I cut this recipe in half to make a smaller loaf. I used a little less salt than the original recipe and I also bulk fermented for about 4 hours because I live in a cold and dry environment. What do you guys think about this crumb ?
by Aggravating_Success2
5 Comments
Awesome! What shaping technique did you follow?
looks like a very soft crumb. I love it.
I don’t know if I would make Grilled cheese or spread it with jelly. Nice!
How do you get your bread to not have a ton of flour on it ? My bread look the same but with tone of flour or it and I’m afraid that if I don’t flour my dough and Banetton enough it’s doing to stick to the linen
I’d be happy with that result. Very nice.