A D V E R T I S E M E N T
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Right, I'm following the Tartine Bread workflow using about 4 hour RT rise. I do agree with Jerry that a pronounced ear can make slicing difficult, but it sure makes a nice presentation. And Hans, you are using a CF and getting dramatic looking ears so I know it's possible - so just trying to figure out what variable to adjust.
I’m with you. I like the look of the ear. I wish I knew the secret! My results are not consistent. I may be wrong but I think final shaping may be key.
This has been discussed at length elsewhere, but one thing I know for sure regarding my Tartinish loaves. If I'm make a single large batch of dough to bake multiple loaves, one at a time, the ear is more pronounced on loaves that have proofed for less time.
More bread.
Between this beautiful bread and that molten chocolate over in the sweets thread you’ve had quite a day, Hans! Very nice, my friend.
Thanks Tony. The sweets are for my chocolate loving girlfriend and my sourdough is the only non gluten free bread that she can tolerate.
Part of our Valentines Day dinner. Straight bread flour this time. Dust on the outside is semolina. Crust and crumb were both very good.
Looks tasty!
San Francisco style SD today. KABF with 10% fresh milled hard spring wheat.