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Sep. 1st, 2024 08:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dolariBread Update #4.
Results...inconclusive.
I cut into it, and was dissapointed to see that it was still pretty dense. No real air pocketing, even thought the loaf puffed up instead of out.
I was about to call it, when I sliced a piece and ate it. It's actually not nearly as dense as before. The crumb totally looks dense, but it's fluffy and soft. Again, the taste is fine. Even better with a smidge of butter.
It more "bread" than any other bread I've made before. Maybe I will go ahead and try this again with a white bread, or my struan loaf.
Results...inconclusive.
I cut into it, and was dissapointed to see that it was still pretty dense. No real air pocketing, even thought the loaf puffed up instead of out.
I was about to call it, when I sliced a piece and ate it. It's actually not nearly as dense as before. The crumb totally looks dense, but it's fluffy and soft. Again, the taste is fine. Even better with a smidge of butter.
It more "bread" than any other bread I've made before. Maybe I will go ahead and try this again with a white bread, or my struan loaf.
