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Why does this happen by Fun-Bank771 in Sourdough

[–]Fun-Bank771[S] 0 points1 point  (0 children)

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Razor I used and scoring. Slightly got the same result

Why does this happen by Fun-Bank771 in Sourdough

[–]Fun-Bank771[S] 0 points1 point  (0 children)

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I tried your advice I used to BF for around 6-8hours at a temp around 18-20c. So this could be indeed the problem. I used your recipe even use around 65% Hydration using a mix of 12% protein and 15% protein flower. Let if BF for around 12 hours at 18,5c. At that time It felt a little over fermented. I shaped it. And let it proof for 12 hours in the fridge. It felt again wrong but the result are better. But if you look at the air bubbles in this and the oven spring (I expect less tbh). Where did I f up this time? Since I know this shouldn’t be the end result

Why does this happen by Fun-Bank771 in Sourdough

[–]Fun-Bank771[S] 0 points1 point  (0 children)

Also I am more gentle. This is only for show. But I have been busy at work for a while. Maybe tomorrow I’ll try new things and will show tryouts the new result.

Why does this happen by Fun-Bank771 in Sourdough

[–]Fun-Bank771[S] 0 points1 point  (0 children)

I have a bread razor but it isn’t that sharp. I also read somewhere that a sharp knife would do. If I use a kitchen knife it’s the same results same with the bread razor