I'm looking to get a few proofing baskets stuck between non-removable lined baskets form SFBI, or unlined from Lucky Clover. (Since my wife and I are saving up for a chocolate tempering machine, I really can't afford to go all in and get both. )
Am I giving up or gaining anything by going either way?
If a banneton is properly filled, then proofing will result in a taller rise, one that is less spread out. When filled and proofed, the dough should slightly overfill the banneton just like an overfilled bra cup and I'm not trying to be funny.
50:50 (by weight) Dark Rye / High Gluten (42%) and Hawaiian "Black Lava" Sea Salt, sprinkled with black sea salt before baking.
The darker one is same only garnished with Alaea Hawaiian Sea Salt, and taken to the very cusp of over-done.
The crumb is a bit too moist even this morning. makes great toast though.
Monday of next week I have to start following recipes, again.
Today is my last practical exam for fabrication, then we move on to what I hope to be my best/ favoritesemester, baking and confections.
FWIW that's called an open crumb with a flying crust. 8)
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