another from hamelman's Bread. I'm finally getting the hang of my oven temperature and the proofing. This is evident from the bloom that i never use to get!
built my starter for 16 hours as i wasnt getting much action after 12 hours...and it suddenly got bubbly at 16th hour. Would have liked to retard for final proof but timing was off so it only sat in the fridge for 3 hours.
Well done! Can you post a crumb shot?
Thanks for your kind comment. Crumbshot updated
That is a real beauty. Thanks for sharing. Crumb shot would be nice.
Thanks for your kind comments....crumbshot added.
Looks great.
inside and out.
Well done and happy baking
And that's the result of all the useful tips and information shared by master bakers like you.