You are reading a single comment by @inchpincher and its replies.
Click here to read the full conversation.
-
I'm quite new to baking so can only advise with limited knowledge. The technique I follow is:
- Mix flour/s, salt, yeast, water, sourdough starter.
- Leave for 30 mins
- Kneed for 10-15 mins until elastic
- Leave in fridge for 8-12 hours (overnight)
- Remove onto lightly floured surface, shape into ball or baton and place in a proving basket for 1-1.5 hours
- When risen by double, dust with semolina flour, slit and place in a preheated large heavy casserole dish with lid at 210°C for 15 mins, then 30 mins without.
- Mix flour/s, salt, yeast, water, sourdough starter.
inchpincher
I've been making bread for a while now, and I never get big air bubbles like you chaps are getting, I have a mucn more even texture, no matter what I do...any suggestions on what to change?