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A buckwheat sourdough loaf from the second part of the experiment cooling on a wire rack. It is somewhat flat as explained in the text. It had good lift/expansion as exhibited by the end to end craggy seam that broke open at the score line. Just not enough gluten structure in the dough to get a really round (in cross section) loaf.

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A buckwheat sourdough loaf from the second part of the experiment cooling on a wire rack. It is somewhat flat as explained in the text. It had good lift/expansion as exhibited by the end to end craggy seam that broke open at the score line. Just not enough gluten structure in the dough to get a really round (in cross section) loaf.
https://cdn.fosstodon.org/media_attachments/files/114/456/058/962/819/343/original/e3820cc9b0a2a2a9.jpg

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kaybeeque (kaybee335@fosstodon.org)'s status on Saturday, 17-May-2025 00:52:10 JST kaybeeque
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Not bad. It was a very sticky, slack dough so made a slightly flat loaf. You can see how slack the dough was by the huge bulge in the middle where the score cut gaped widest.
I really noticed the buckwheat smell when I took this out of the oven. Much more distinct than the loaves yesterday.
#Bread

In conversation about 23 days ago from fosstodon.org permalink