pravum
Quote: fugaska
6. to accept and do nothing
8. Continue experimenting
The only thing that I have understood so far is that the lid is cracking not only because there is not enough liquid.
Ivan Moscow time
Good morning!
I work as a baker, I bake French bread.
Recently there was a problem, millstone bread on live sourdough tears the roof during baking,
The ratio of water in the chain for those. Normal cards, bread passes AUTOLIZ for 1 hour. Melt for 3 hours, followed by 1.5 hours in the mold. Tears off the roof of bread When baking Oven temperature 230 degrees, tears the roof,
Not how I can not figure out what to do with it. It is baked on a stone, when loaded into the oven, a diamond cut is made on top of the bread
Help me to understand ,
Willie
all yeasts are different and if some are less effective, then others are vigorous. the lid breaks off from excess yeast ...

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