What could cause some hard lumps in the dough? I could feel them even mixing in the levain, so I assume maybe I didn't mix my dough sufficiently during autolyse. Would appreciate any tips you guys have here!
If the lumps are big enough to feel pull one out and pull it apart on the bench to investigate and pinpoint the source, could be simply flour lumps , sieving always a good idea. We once had some hard lumps that turned out to be plastic plates used in bulk flour bin travelators.
If the lumps are big enough to feel pull one out and pull it apart on the bench to investigate and pinpoint the source, could be simply flour lumps , sieving always a good idea. We once had some hard lumps that turned out to be plastic plates used in bulk flour bin travelators. sorry about the double up i dont seem to be able to delete it
If the lumps are big enough to feel pull one out and pull it apart on the bench to investigate and pinpoint the source, could be simply flour lumps , sieving always a good idea. We once had some hard lumps that turned out to be plastic plates used in bulk flour bin travelators.
If the lumps are big enough to feel pull one out and pull it apart on the bench to investigate and pinpoint the source, could be simply flour lumps , sieving always a good idea. We once had some hard lumps that turned out to be plastic plates used in bulk flour bin travelators. sorry about the double up i dont seem to be able to delete it