Old bread

We made this ages ago.  I finally worked out that I’d been baking with the oven on way too high. The octi wasn’t quite as well defined as the yeasted stuff.  I also dropped the hydration back to 65% because the flour here gets way too sticky otherwise, I’m guessing because it’s higher protein.

The epi ears were a bit small and a bit too crunchy.

The soccer ball puffed up wonderfully, and was quite light and fluffy. All the loaves were retarded in the fridge over night.  It does seem to give a few big random holes.

1 thought on “Old bread”

Leave a Reply

Your email address will not be published. Required fields are marked *