I made another sourdough bread today, trying a different technique where following the first knead, the dough is knocked back an reshaped every hour for 3 hours before a final 3-4 hour prove. The size of the resultant loaves have really surprised me. They are less attractive as the development of bubbles between each prove causes the dough to become uneven. White loaf (made with a whole wheat sourdough starter).
Posted on: Fri, 03 Oct 2014 18:31:25 +0000
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