KampKrug

nice trip into seattle with ang today – we bought a few silly things for the boys to surprise them when they get home.

i improved some things with this batch: better shaping, more salt (to improve gluten formation), not as much water (better shape), a poolish (a starter that fermented overnight to add some tang), better slashing technique (to create wider flares and accommodate good oven spring) and a hotter oven (500 deg F) to create that rapid [...]