This is my standard tartine country loaf, just thought I’d share these gorgeous little threads of gluten i found this morning.

Overall, the crumb is fine, I’d say. Nothing to write home about, but not bad either.

  • zr0@lemmy.dbzer0.com
    English
    2·
    2 个月前

    Looks good. If anything, I’d say your rolling technique (for the final form) could be better. Would help distributing the air bubbles a bit more evenly.

    • sneekee_snek_17@lemmy.worldOPEnglish
      2·
      2 个月前

      I agree, the bulk ferment went a touch farther than I usually let it go, so the dough was quite gassy and fragile when I shaped them. I think that’s where most of the inconsistency started