Now, I tried some of your suggestions and it actually turned out even worse 🤣
Today I shaped it into baguettes and it burst even more 😠(It's rye sourdough started made with apple and honey). It fermented 12hrs in the fridge) What is the diagnosis ?
by seysill
5 Comments
May I know the hydration percentage?
looks really good! 🥖
I need recipe ty
Crunchy yum!!
when you’re shaping your baguettes, keep an eye on the seam and make sure that’s on the bottom when you bake. That way you won’t get that big split in the side.