Posted by Socomon |
Nov 18, 2012 @ 06:03 PM | 2,152 Views
Tonight I lowered the hydration to 59%. Did a 36 hour cold rise with a re-ball after 12 hours (24 hours before bake). Oven spring was not quite as good. I am thinking I need to raise the hydration and maybe lower the oil % some. Maybe try a longer ferment as well.
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