>>22145415>i have some plastic bowls that that should be a far better shape for the final riseYeah that's what I usually do.
I'm glad you liked it man :)
>i got less of the big air pockets than you but maybe that was due to my shapingI still don't know what makes some of my breads get the bubbles and some don't. It's different every time - but either way it's always fluffy and airy. Here for example I got a tighter crumb bubble wise. I think it has to do with the fermentation times, I think the slower it ferments the better bubbles but I might be wrong. Usually the slow cold rise in the fridge for 2 days yields better crumb but again - it's a hit and miss, I'm just speculating.
>wouldn't want to put that in at 500f since they start offgassing at 500f i thinkI usually preheat the oven at 445F and bake at 445F for the first 30 mins and 430F the last 20 but every oven is different.
>acacia end grain boardNice, I should get one, yours looks very good. I don't really like the plastic ones because it leaves little plastic pieces that go into the food while I'm cutting. I just have a bottle with water and a little bit of bleach to sanitize my wooden boards, it works fine.
