As much as I like a crunchy crusted bread, there are times I long for a softer loaf, especially for my favorite "PB&J sandwich." This week I baked a remarkable low inoculation sourdough with a big rabbit ear profile and holey crumb that lent itself to great toppings. Then I made a whole wheat pan loaf (sourdough, too), and was pleased.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
This looks great too! How wet are these doughs? And how much do you handle it? Please share some advice 🙂
Answered on previous query..