October 14, 2011
I’ve been teasing Luc recently with the slash and tears on my loaves, he has a thing for a good tear in a loaf. It’s easier to get a tear in a yeast loaf than sourdough when you first start scoring loaves. Under-proved dough will give more of a dramatic tear effect since it will […]
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October 3, 2011
I’ve been experimenting with focaccia dough using a little potato flour but to disastrous results, I have a fickle relationship with potato flour in bread, use it successfully in allergy kid’s loaf but other experiments the dough collapses on me. I’ve also experimented with a 100% sourdough focaccia but hasn’t so far resulted as good […]
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