I'm perfecting my loaf. It's a gorgeous loaf. A beautiful crumb with an amazing crispy base and that crust is unreal. By putting the pot on top in the oven I get time to score and I'm starting to enjoy my scoring. Personally I don't think the "ears" are worth it. They aren't great to eat. I like to use T110 flour for my starter and 25% T110 in the actual dough, with 75% T55 making up the rest. It's not a high hydration recipe as I've done in the past. I've learnt now what we enjoy eating with bread and this is pretty much it. It's consistant. It's delicious and it has incredible textures.
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