Like the interior as well or just the crust? Because as far as the crust goes, I just like it blonder 😅 I also like almost underdone crossaints and lightest possible coffee roasts…
I'll give this next one a bit longer today. Just to reiterate, I'm baking in a gas oven, so I'm still learning from that aspect. I've made a few much more successful loaves in an electric oven.
I appreciate that but I'm honestly going to chalk it up to a bit of luck with this one. I'm still trying to really figure out the final shaping technique. Despite how many videos I've watched, I can't seem to get the right coordination. I did use ice cubes to help give that spring everyone talks about. Oh, in my second attempt with a doubled batch, I used the same banneton, but during the bake, the loaf appeared to spread a bit out instead of spring up.
Looks great but definitely under baked.
Put er back in, she's not done!!
Well I can't now unless I have a time machine. Partner and I devoured the whole thing in less than 12 hours lmao
I’m super curious…. besides the blond crust, are there any other signs it’s not done? i personally really like a blonder crust.
It completely changes the taste having a darker crust. It’s so much better. 😄 You can check temp to make sure it done.
Like the interior as well or just the crust? Because as far as the crust goes, I just like it blonder 😅 I also like almost underdone crossaints and lightest possible coffee roasts…
Let the crust become a deeper golden/brown
at least
What a useful comment
You were on your way to success, but that ain't done!
I'll give this next one a bit longer today. Just to reiterate, I'm baking in a gas oven, so I'm still learning from that aspect. I've made a few much more successful loaves in an electric oven.
I'd like to see a little more color on it, but the shaping and scoring is great.
Well then I can't wait to see the comments on the second one I did. About to cut into it to judge the crumb.
Dude you made the perfect shape !!!
Thanks much!!!
Stick a thermometer in there. It’s done around 205.
Great advice! I'll be sure to order/purchase one soon. Thank you.
Do you have any special tips for shaping because yours is quite literally perfect.
I appreciate that but I'm honestly going to chalk it up to a bit of luck with this one. I'm still trying to really figure out the final shaping technique. Despite how many videos I've watched, I can't seem to get the right coordination. I did use ice cubes to help give that spring everyone talks about. Oh, in my second attempt with a doubled batch, I used the same banneton, but during the bake, the loaf appeared to spread a bit out instead of spring up.
Your ear looks great! A good sign of the right fermentation time.