With temps in the single digits here, my sourdough wasn't quick to rise. So I gave it more time. +
I also turned on the oven and put the dough on the stovetop, so it had a warmer environment. +
The colder environment created a tighter boule with more tension. +
I also used a banneton for my second rise this time,
so it had the beautiful, concentric circles on the bread. +
And when I scoured, I kept the razor almost horizontal this time. +
=
one beautiful loaf!
And many things learned in one day!
No comments:
Post a Comment