Aliquot Jar Final (for now)

I’m liking this method of using an Aliquot jar. It is making my ability to judge the bulk fermentation much more consistent

Freshly baked sourdough loaf

The use of the coil folds builds great structure. I am able to judge the gas expansion and I’m able to shape my loaves without affecting each negatively.

Consistency of results are something I strive for on each and every bake. Controlling variables and knowing what to tweak to “dial it in” are what I’m trying to understand.

Sourdough loaves cooling

I am pleased with these results!!

Good bloom, ear, surface blisters, coloring etc.

Now to try something I’ve felt was beyond me… baguettes!!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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