You are reading a single comment by @dancing james and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@dancing james
Or it could be a shaping issue, there are times when I over work the shaping before placing dough into the proving basket, the skin gets over stretched and loses tension. Sometimes I watch videos and bakers have a light, deft but purposeful handling of their dough. After shaping does it hold shape on the worktop, or does it immediately start to sag?
Have you stuck with one recipe or method and nailed it or do you keep trying different methods and recipes? Stick with one method and only adjust one variable with each bake.