April 9, 2021 - 11:44am
Sourdough..Just when you think you are good at it!
These two loaves were made from the same batch. The boule did not rise as much and had a dense crumb. The Batard had a fantastic rise, nice open (maybe too open) crumb. The internal structure was very weak.
King Arthur All Purpose Flour 73% Hydration
5.5 hours bulk fermentation time
Dough temp throughout 79 degrees
Shaping technique maybe a little too aggressive on the boule?
Any ideas, suggestions would be welcome. :)
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