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  • 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.

    1. Starter
    2. Dough after kneading
    3. After rise
    4. Knocked back and folded into baneton
      (Pic missing after next rise)
    5. Loaf after baking, quite dense.
  • 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.

  • Ok ta, yes. We haven't seen Strong White Bread Flour round here for a few weeks so just buying what we can when we can.

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