Well… I’ve not been happy with my bread bakes for the last two iterations.
Something is out of wack!
My oven bloom has been anemic… about half what I expect. Crumb is tighter and moist. Almost like it is over-proved. However, I’m not getting the larger bubbles of gas at top where I’ve weakened the gluten structure.
Wondering if my starter is a bit off…
Wondering if I need to let rest on counter while I preheat oven…
Not sure.
Going to start another batch and simply pull bannetons from fridge when I turn the oven on. That should be my only variable I change.
The experiment continues…
Baked By Bear Sourdough 