Testing out different parameters... all about trial and error. #ハード系パン #sourdoughbr

Sydney weather is warming up. I started over fermenting... Argh... It is time to dial down the bulk. With the exact same flour and recipe, I was going for a 50% bulk rise. I preshaped the dough at 30% this time. The dough temp was 27C to 28C. That was my kitchen’s temperature. I need to get used to this.