- Messages
- 16
panzanella said:That's a point, 250 degC is the maximum on my oven and Lahey recommended the 260-270 degC range. The more glutenous doughs may be overcoming too much of my steam?
I'll try to take a picture of the next loaf out.
antdad said:Only one problem though, the bread doesn't tend to last too long.
antdad said:That's not like you to complicate things Dave? :shock:
Bakers, here's a nice little site, after getting a hint I ordered myself a proper proving basket and some Sekowa backferment to try.
<!-- m --><a class="postlink" href="http://bakerybits.co.uk/" onclick="window.open(this.href);return false;">http://bakerybits.co.uk/</a><!-- m -->
antdad said:... some Sekowa backferment to try.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?