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That's wholemeal right? Someone on here advised me to sift out the bran and soak it in hot water (obviously then subtracting that from your main water. I usually use about
60%(edit: 30%)white flour too. My 'brown' loaves never rise or spring as much as white, but lately I've got them to a point where I'm really happy with them doing the above.
We're still getting sub-par results.
Re-invigorated starter has made it a bit better but not massively.
Here're pics of yesterday's bake, in the hope they might help shed any light via steps it clearly isn't right visually?
The final prove into oven step happened whilst I was at allotment so missing that pic.
(Pic missing after next rise)