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Ann_T

Ann_T

42 minutes ago, PatrickT said:

Thank you for reporting back on this. I was just going to ask you about it. Did you happen to notice any perceptible differences in your crust, crumb, or oven spring?

Not sure, but this batch did have a big oven spring.  And the second one even slightly more.  Probably because it had proofed 20 minutes longer than the first.

I started both under the Netherton Spun Iron Cloche so one had to wait the extra 20 minutes. 

1119062725_BoulesandbaguettesovernightrisebakedFebruary9th20231.thumb.jpg.ccc05df4f4794d42fa252dab50a83f49.jpg

Sliced one of the baguettes.  Happy with the crumb and the shine.

 

Ann_T

Ann_T

21 minutes ago, PatrickT said:

Thank you for reporting back on this. I was just going to ask you about it. Did you happen to notice any perceptible differences in your crust, crumb, or oven spring?

Not sure, but this batch did have a big oven spring.  And the second one even slightly more.  Probably because it had proofed 20 minutes longer than the first.

I started both under the Netherton Spun Iron Cloche so one had to wait the extra 20 minutes. 

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