amazing... i been doing bread for a year and i cant make it look like yours... don't know if that means i need to get another hobbie or what... its really frustrating... for some reason, my bread comes out of the oven like: no color, just pale looking. didn't rise as is suppose. tasteless . and i always use a basic recipe 500gm of white unbleached flour (000 flour or strength flour how its called in Spanish) 300gm of lukewarm water 12gm of yeast (not dry) 10-12gm of sea salt
jeez - i've been looking all over for a lame that I can just put double-edged blades in, as opposed to the plastic handled ones that are disposable. Does yours have a name? Where did you get it?
A little detail on over night proofing would be helpful. I understand retard fermenting but do you double before or after "refrigeration proof"? My experimentation has hit a wall. Thank you for your insight!
azt3c 5 months ago
@azt3c try my site northwestsourdough
NorthwestSourdough 5 months ago
jeez - i've been looking all over for a lame that I can just put double-edged blades in, as opposed to the plastic handled ones that are disposable. Does yours have a name? Where did you get it?
karlhafer 2 years ago
beautiful bread. can i have the recipe for the dough?
MadMaddox88 3 years ago
A little detail on over night proofing would be helpful. I understand retard fermenting but do you double before or after "refrigeration proof"? My experimentation has hit a wall. Thank you for your insight!
ericwarrenstucki 3 years ago
Beautiful job, Teresa!
I love the double-x scoring. Lovely crust and crumb. Thanks for these helpful videos!
Soundman67 3 years ago
hmmm
they look so nice and i bet they smell good and taste good too.
steviebboy69 3 years ago