Yesterday’s loaf was so hard on the outside it was inedible. I left out the sugar, thinking maybe it was messing with my starter, but nkw my loaf didn't reslly brown. No dutch oven or cast iron, I use a sheet and a pan of water which worked great for my initial loaves.
-
-
Show this thread
-
Got the windowpane test but I had a hard time shaping the dough. The seam underneath split.
Show this thread -
I don't have my shaping game on, i find it hard to shape loaves and the folding under technique I see just doesn't seem to work.
Show this thread -
Dough also alwaya gets way to sticky, even with dialing down the hydration.
Show this thread
End of conversation
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.