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Why can’t I ever get soft insides like the ones at bakeries? 🥲 - Dining and Cooking
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Why can’t I ever get soft insides like the ones at bakeries? 🥲 - Dining and Cooking
Details: – 150g bread flour (12% protein), added 2g vital wheat gluten, 97g ish water, 18g starter – 30 rest, 3 stretch & folds, 3 coil and folds every 30 mins. 3-4hr bulk ferment, proof overnight – I live in a tropical country, so its anywhere between 26-29 celcius on average (hence the faster bulk [...]
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