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Chris Hennes

Chris Hennes


Typo

On 11/6/2018 at 12:16 AM, JoNorvelleWalker said:

I've been trying, I really have.  My French Lean Bread from Modernist Bread at best is putty like.

 

I don't quite know what to make of this: I've made the recipe many times now, and never had any issues with it, so there must be some difference between either our ingredients or our technique. I certainly think that this qualifies as a round boule:

 

Do you want to try debugging? I'm always interested in trying to figure out what causes various types of bread failures (I murdered a raspberry sourdough this past weekend by adding the puree too early!).

Chris Hennes

Chris Hennes

14 hours ago, JoNorvelleWalker said:

I've been trying, I really have.  My French Lean Bread from Modernist Bread at best is putty like.

 

I don't quite know what to make of this: I've made the recipe many times now, and never had any issues with it, so there must be some difference between either our ingredients or our technique. I certainly think that this qualifies as a round boule:

 

Do you want to try debugging? I'm always interested in trying to figure out what causes various types of bread failures (I murdered a raspberry sourdough this past weekend by adding the puree to early!).

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