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 k…
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.
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.
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.
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.