***the Bread Thread*** - Page 2

RangerRick9211

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In reply to SeMgCo87 • 6:58p, 3/18/26

AG

Indeed, I cold proof everything: sourdough, sourdough pizza dough, sourdough cinnamon rolls!

It's convenient and tastes better (imo).

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Max06

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9:59a, 3/21/26

AG

KAF Pain au Levain w/ dark rye. Overnight fermentation.

Oven spring was a bit lacking on the first. 2nd is in the oven now

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SeMgCo87

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In reply to Max06 • 12:28p

AG

Max06 said:
KAF Pain au Levain w/ dark rye. Overnight fermentation.

Oven spring was a bit lacking on the first. 2nd is in the oven now

I am impressed with this consistent shape of the Boules. I could never get my dough to stand up...something is disappointing about making a sammich on bread that is 2" high and 6" wide...

I am having better luck with the technics from "The Bread Code" helping the bread loaf stand up, but have stuck with the loaf pans...convenience, I guess.

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