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INITIAL OBSERVATIONS OF TRIAL NO. 1:
-good color
-good crumb
-absence of visible oven spring
(low to low-medium spring)
-thin crust
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CONSIDERATIONS FROM TRIAL NO. 1:
-continue with slack dough
-as suggested, continue with refrigeration overnight to retard dough after the initial
rise; allow to proof an hour before baking.
-use 1 recipe of starter (1 cup). No need to double recipe for large
loaves. This most likely accounted to loaves' low oven spring and overall flat structure (final proof was free form).
-use a serrated knife with a high curved tip. This facilitated the slash without the tip tearing the loaves.
-as
suggested by a viewer, thin crust could be remedied by leaving boules in the oven after baking to cool. I remember having
done this for baguettes, which had achieved a thick crust in the oven within 10-15 minutes.
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