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Pretty good gluten development

4mon 25d ago by lemmy.world/u/sneekee_snek_17 in sourdough

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.

Pics you can smell and taste

Thanks, now I'm craving butter

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.

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