If I shoot it from just the right angle you almost can’t see the shaping error.
75% bread flour, 25% khorasan, 80% hydration.
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Although you may look at it and see the flaws, I look at it and see delicious bread with delicious, slightly charred edges.
Check out that fat gut
I’ll be right over to take that sad, damaged bread off your hands.
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.
