Andrew, I'm a bit confused about the seam side down vs seam side up in the banneton. If the dough is put in the banneton seam down for the fridge proofing, is no slashing required after it's inverted onto the parchment and into the Dutch oven? Is the seam a weak spot and the loaf will naturally open there upon baking? Thanks!
I wanted to circle back on this to say this is just such a great bread. It gets better as the days go by and holds incredibly well. Is the recipe for sharing? Fully credentialed, of course, but I know someone who would like to make this in a change up to her levain loaves.
I just tried to make Homa's whey bread from her book page 182. The dough was very moist and sticky. So I couldn't form a ball with the dough. It flattened because the dough was too liquid. And it was a nightmare to manipulate it because it sticked on my hands.
So at the end my bread was super flat. Still good but way too flat.
Andrew, I'm a bit confused about the seam side down vs seam side up in the banneton. If the dough is put in the banneton seam down for the fridge proofing, is no slashing required after it's inverted onto the parchment and into the Dutch oven? Is the seam a weak spot and the loaf will naturally open there upon baking? Thanks!
exactly! The seam is the slash
And now I know. Never even occurred to me until I thought a bit about it. Thank you!
I wanted to circle back on this to say this is just such a great bread. It gets better as the days go by and holds incredibly well. Is the recipe for sharing? Fully credentialed, of course, but I know someone who would like to make this in a change up to her levain loaves.
Andrew,
I just tried to make Homa's whey bread from her book page 182. The dough was very moist and sticky. So I couldn't form a ball with the dough. It flattened because the dough was too liquid. And it was a nightmare to manipulate it because it sticked on my hands.
So at the end my bread was super flat. Still good but way too flat.
Do you know what could have gone wrong ?
Thanks again for sharing !
Antoine
Hello again Andrew, any feedback from you would be of great help. Thanks !
Antoine - Sorry, I haven't tested that recipe, so I can't help you! Have you tried again?
Okay no problem. No I haven't tried again yet. Maybe I will try with less whey in order to make it less humid. Will let you know if it works.