Crumb from the loaf in the previous post.
a little air pocket formed during shaping can easily evolve into a cave during the bake.
👈🏻 swipe for the 23 second cut video!
2 days ago
Shaping the two-tone blue pea flower loaf. this is not how i intended to shape it, but the dough wasn’t as extensible as it needed to be to do what i wanted, so i went with what the dough dictated and used a more basic method. for those of you who missed yesterday’s series of posts, the blue dough is dried blue pea flowers milled with high-extraction warthog wheat i milled in my @wolfgangsmockmill (15 flowers and 200 g flour), and the white dough is just a basic lean white dough (250 g flour). #stoneground#naturallyleavened#wildyeast#painaulevain
Another crumb shot from the last loaf. this crumb was super soft. very enjoyable. i used 10% pastry flour just for the hell of it, and i think it definitely added some extra tenderness to this one. might experiment with upping the pastry flour a bit more (and probably lowering hydration to compensate). all in all, very pleased with this loaf. #opencrumbmastery