The quick loaf, as reported last time, did not spring up in the oven but otherwise it seems to taste very similar to the slower loaf. The most noticeable difference is that the top is very uneven - the slow loaf has a nice dome.
The other experiment was to use different flour. This had no oven spring either so using a more expensive flour did not help. I can't comment on the taste or texture as it is in the freezer.
So perhaps it is the recipe or some other aspect of my method that is at fault.
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