Member Christopher Balden
Member
Scoolinar
Forum Replies Created
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I feel like the longer I give it the worse it is sometimes this is in a proof box set to about 90f with about 70% humidity I have been giving it about 1.5hrs to proof before baking in a rotating oven at 350 for about 28 minutes
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Thank you so much Sol!
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I verify every loaf is seam side down the breach always happens on the top side like in the spiral shape.
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Hello Sol, I’m living in Michigan in the USA. I’m so excited to work with such a dynamic group of chefs. It has always been my dream to own my own bakery and provide high quality baked goods to my community. I went to a local community College to begin my culinary degree but raising a family abs working full time has made it difficult to complete the degree.
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Thank you for your input
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I’m mostly concerned that it is bursting out through the crust like it’s cooking outside to fast so it doesn’t expand enough
