(2013-08-10)
Good to get back to baking sourdough bread.
The results from this bake were not ideal, but much progress was made on the bread height. This means that I’m getting a decent rise now out of the oven.
But the crumb was not even – parts of the inside of the baked loaf were very tight, and then thre were huge random holes. I’ll have to figure out how to remedy that for the next bake.
:: Equipment on hand:
:: – Scaling: Digital scale – Terraillon Carre Inox
:: – Mixing: by hand
:: – Bulk Fermentation container: Stainless Steel kitchen bowl
:: – Dough Scraper/Cutter: Plastic scraper
:: – Proofing: Glass kitchen bowl
:: – Baking: Unglazed baking stone