Sourdough..Just when you think you are good at it!

Sourdough..Just when you think you are good at it!

 

These two loaves were made from the same batch.  The boule did not rise as much and had a dense crumb.  The Batard had a fantastic rise, nice open (maybe too open) crumb.  The internal structure was very weak.  

King Arthur All Purpose Flour 73% Hydration

5.5 hours bulk fermentation time

Dough temp throughout 79 degrees

Shaping technique maybe a little too aggressive on the boule?

Any ideas, suggestions would be welcome.  🙂

 

 

 

 

 

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