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i'm not about to set myself up as an expert on baking bread. But these two things I know:
Don't guess about the final rise. Do the finger test to confirm that the dough is appropriately risen.
Spend the time shaping the boule so that it gets a tight skin and is a compact sphere.
This is what I am talking about. That pulling motion until you have a boule that will keep its shape.
These two things really improved the loft of my freeform loaves.
i'm not about to set myself up as an expert on baking bread. But these two things I know:
Don't guess about the final rise. Do the finger test to confirm that the dough is appropriately risen.
Spend the time shaping the boule so that it gets a tight skin and is a compact sphere.
This is what I am talking about. That pulling motion until you have a boule that will keep its shape.
