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Interesting... will see what happens next time I make a loaf with the cool temperatures
@Stonehedge I bought that book a few weeks ago. Very enjoyable! Pass my appreciation on.
TvH
Looking good!
I'm not sure quite why blisters happen (it doesn't happen all the time) but high hydration % helps. This one was over 70%.
Anecdotally I find blistering happens more often when there's been a long proving period. Due to the cold weather this loaf had a 6 hour bulk proof then an overnight proof once I'd formed it into the loaf and stuck it in the banneton.