![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2X7gYXjWDlIN5qq36VsBZlzC_HcXpR3-UPw4ouFbMQ_KxETf5U7_UhAm8i4KE9iXB9YOIB9CeR5GKJuOnUxW6yPCVPuNpcApGY0OgiK9JS_VAinGCviLRLFTIq5MbeRL3uzq/s400/boulecrumb.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsI2Ga7T7ElybVmrl3j522gTD1Ys8NADOuXoU4hGyAzAd6G1KtLIOUTGntLxJit3kXXsc0KDnSRISbj8WDOtpHcj78dL3HPpG0Ww0IMkDf4WIUbU41XHFzufPPbcEGVDt6MsKB/s400/sourdoughboules.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0_thEjnjF-Rz-qpZZGsneYFqdVo57tMY6IBy-9v5tt_iS4qPOrxADWbq-ePoqE14vEWthTNUr8LWh0Cr6cW6OMplBkwxg2VjHA1KmvW3yEH4VaEkgbeQyjp33gXr-QrI-FJr/s400/sourdoughboules2.jpg)
I am getting better at this. The crumb is becoming more open as I incresed the hydration and kept the dough very slack. I gave it a few folds over four hours on the initial rise and that helped it firm up.
I need a sharp razor for slashing the tops though. Oh well, next time.
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