If I shoot it from just the right angle you almost can’t see the shaping error.
75% bread flour, 25% khorasan, 80% hydration.
If I shoot it from just the right angle you almost can’t see the shaping error.
75% bread flour, 25% khorasan, 80% hydration.
Do you mean ‘scalded’ as in the technique used for grain additions? Did you scald some or all of the khorasan before adding?
Yes, 1/2 the khorasan is mixed with 200% its own weight in boiling water.
I found that if more than 15% the total flour is scalded, the loaf gets gummy.