I'm using the "Saturday White Bread" recipe from Ken Forkish's Flour Water Salt Yeast. I'm very happy with the results so far, except for the irregularity of the bubbles.
Some areas are very dense with small bubbles, while others are large and cavernous. An average 1/2" thick slice has two or three large holes going clean through.
Is there any way to even out the bubble size without reducing the overall airiness?
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