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Home Cooking

Bread

Need some bread bakers advice

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Need some bread bakers advice

jefpen2 | Aug 5, 2013 07:18 PM

I am trying to make bread using a banneton. I am using a recipe from "Bread" by Jeffrey Hamalman. The dough feels right and I follow directions. It rises in the banneton and then I flip it onto the peel and slide it into the oven. That's when it goes wrong. It spreads out and goes from about 5 inches high to about 2-3. It bakes well and when it's done you can feel the heaviness on the bottom. I am using King Arthur Bread Flour. Do I need to try adding vital wheat gluten? How much per #1 of flour. Or maybe I am missing something. Pleas Help! The design on the top is great but.....

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