So here is the first boule made with Chef Jacob's recipe. I'm afraid it did not turn out as well as I would have liked. Bad things: not enough oven spring. Crumb more dense than desirable. Good things: tastes great! I like the bit of whole wheat in there. Nice crispy crust.
I followed Chef Jacob's recipe exactly. I REALLY had to resist the temptation to add more flour. The dough passed the windowpane test, but was still a bit stickier than I am used to. I need to work on my tension pulls a lot. Overall, it isn't terrible. I believe it is what you would call "toast bread".
I followed Chef Jacob's recipe exactly. I REALLY had to resist the temptation to add more flour. The dough passed the windowpane test, but was still a bit stickier than I am used to. I need to work on my tension pulls a lot. Overall, it isn't terrible. I believe it is what you would call "toast bread".
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