Timeline for Why is my gluten so weak?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 25, 2019 at 16:43 | comment | added | user50726 | Glad you worked it out. This crumb type is also common for underfermented bread though. It's sometimes called "fool's crumb." You can see the threads on Fresh Loaf. | |
| Aug 25, 2019 at 7:57 | comment | added | Konrad Rudolph | @aris Certainly not: I wouldn't get these big holes on the top (and it's inompatible with my observation of the dough as foamy). Anyway, I forgot to post a postmortem but I managed to fix the issue by using a different schedule with much shorter bulk fermentation and longer proof, and more careful folds (previously I almost jerked the dough instead). The result is consistently great bread with good rise and crumb. | |
| Sep 2, 2018 at 21:01 | history | tweeted | twitter.com/StackCooking/status/1036358424462864386 | ||
| Sep 1, 2018 at 15:27 | answer | added | John Feltz | timeline score: 4 | |
| Sep 1, 2018 at 15:19 | history | asked | Konrad Rudolph | CC BY-SA 4.0 |