Made a pan de mie baked in a tin70% hydration. Removed it from the tin and one side seems to have sucked in it was 97 degrees internal temp so was cooked any ideas what caused thisthanks Log in or register to post comments How long did you prove it? Seems like it's overproofed imho. Log in or register to post comments It could be it was 55 minutes as I already had some rolls cookingthank you for your advice Log in or register to post comments
It could be it was 55 minutes as I already had some rolls cookingthank you for your advice Log in or register to post comments
How long did you prove it? Seems like it's overproofed imho.
It could be it was 55 minutes as I already had some rolls cooking
thank you for your advice