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Thanks for this reminder that this is not a simple process. Could I ask a beginner baker question? I tried out your Loaf Classic recipe (75/25% ratio) and ended up with an inconsistent crumb structure, ie. REALLY big holes some places and tighter/compact structure in others, particularly along the bottom of the loaf. I have distracting kids in my baking environment, so I might have messed up on timings here and there but would be grateful for any thoughts you have.

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Jessica - this is a tough one to diagnose on minimal information. Feel free to email me an example and I'll see if that helps make sense of what's going on.

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