My baking focus has lately been predominantly on my sourdough starter maintenance and maximizing fermentation, and I've made some of the best bread I can remember (all
the bread pictures in this post were made with this starter).
Not exact matches
O made this
bread last night but as a lot of other people have stated below, after nearly 2 hours
in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to
post a
picture of the dough just before it goes
in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?
The first time it was slightly underproofed so it kinda exploded
in the oven (making a wonderful crust by the way, which I love
in breads) as you can see
in the
pictures in this
post.
FYI Nicole, someone I know since the 70s
in NJ has seen my
bread and bagel
pictures on FB and she
posted this yesterday: «You have convinced me and I have ordered the book.»
If you're a frequent visitor here please consider supporting me
in posting bread formulas,
pictures, and answering questions.
Enjoy the
pictures, especially, of you and your daughter baking together
in the banana
bread post.
As far as I can see the
pictures on
in the
post of the finished
bread.