Some Newbie Questions

Hey everyone. I've been creeping the forums reading all the great posts and advice and decided to sign up and ask a few questions. The photos I posted above are of my second and third loaf. They are from the same batch and bulk ferment but turned out quite different. One was flat, the other had a bit more form to it. They were both quite dense and had huge holes. Questions: I followed a recipe from I didn't have whole wheat so I used bleached all purpouse flour and a dark rye. Would the bleached white flour affect the loaf? I also didnt notice much rise during the bulk ferment and when I took them out of the fridge after the proof they were pretty flat. Does this mean it was over proofed or under? I'm going to try different flours next time. Can you recommend a good beginner recipe? Thanks so much! DG
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