2 sourdough proves tested overnight. I am fed up of sloppy sourdoughs, due to the effect the weather has had on my sourdough starter! Ive added 2 pics. One at then end of the prove and the other pic at the end of the bake. The dough/loaf on left was proved overnight at room temp and the other one was left in the fridge overnight. Both were on final prove and in bannetons/proving baskets. As you can see, the loaf at room temp is a sloppy mess (while it is bigger, it has no rise) and the one in the fridge has more structure. If you were in the bakers, which loaf would you choose? :)
Posted on: Sun, 17 Aug 2014 08:47:21 +0000
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