3 ms·
Got a crumb photo? The theory goes that full-grain flours tend to inhbit gluten development, so the crumb ends up being finer-textured and the oven spring not
by eps 7y ago
Got a crumb photo?
The theory goes that full-grain flours tend to inhbit gluten development, so the crumb ends up being finer-textured and the oven spring not that dramatic.
- jwr 7y agoThis is generally true, although I mix for a long time, to develop gluten strands. The dough grows by about 30%, and the oven spring is another 10-15% on top of that.