I just made a flat loaf the other day and i think I finally did everything right. Or almost right. I don’t know if the inside is perfect but I’m so happy with it because it’s actually risen. The insides a bit sticky I’m not sure if that’s normal but I’m sure I need to make a few adjustments but I’m glad i finally got somewhere. Also the crack. is that because the score wasn’t deep enough?
500g flour 350g water 150g starter 9g salt
I actually made two loaves and the other came out a lot darker I think I forgot to turn down the oven but still beautiful. I haven’t cut that one yet. I’m hopeful. Thanks to everyone who’s given me tips before.
by Alternative-Bit7022
4 Comments
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That looks great! Don’t mind sharing your method apart from the ingredients? I’m starting to make bread as well, I’m about to make my 4th batch and I still don’t know why the inside is so incredibly dense. Taste lovely but it’s dense
Hi. Excellent ⭐⭐⭐⭐⭐😋
The crumb looks damn good and it has good color. One improvement I think needs to be made is scoring technique. You should be going in at 30 to 40° angle and the lame needs to be very very sharp. It also needs to be the correct lame. There are lames for functional scoring which would present you with a better ear than I’m seeing and then there’s the finishing Lame for detail work.
Also I think you can do better with your stretching and folding. Do you want to have surface tension so maybe pull your dough or stretch your dough a little bit more aggressively than you did. That extra surface tension will provide you with a better spring and a slightly more open crumb.