Hi Abbey, thanks. Sometimes it is hard to control the end result. It seems that the bread on top in the oven always seems to have more oven spring and thus kinda tear the score. I assume that is because it is hotter there than the heat below. Just baked another two Vermont Sourdough loaves. Slightly different Hamelman formula though.
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Hi Bart:
It's nice to see you post again. I like the scoring on your loaves.
Hi Abbey,
thanks. Sometimes it is hard to control the end result. It seems that the bread on top in the oven always seems to have more oven spring and thus kinda tear the score. I assume that is because it is hotter there than the heat below.
Just baked another two Vermont Sourdough loaves. Slightly different Hamelman formula though.
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