SD#124
A silly result after skipping 2 hrs cold retard of a T65 baguette recipe, directly go to shaping before the dough was fluffy and weightless, the root cause to certify these trial to a failure was, there were no bubbles in the interior and that’s why the oven spring was poor.
However, if you comment it as a normal soft bread or sth like hot dog, it taste good. So why sourdough need large crumbs?
中文版 （不喜慎入）
這是一個用來測試新麵粉極限、發酵流程和對流系統的試驗品，hot dog一詞是德國人用來形容長條型軟包的外形，這裏大意是說改變一發和二發時間比例的話，同一食譜可以有很不同的效果，並不存在沒有做好最後發酵的流程。
用silly來形容此事是因為我有點冒犯了老師的美麗法棍食譜，也是我跟喜歡看我的文字的朋友們開了個玩笑。我並不介意在用小焗爐做到像樣的法棍前，展露這些過程，因為這正是我開始這個專頁的目的。我並不追求完美對稱起角如刀鋒的爆口，或是吐司中的黃金線，因為這並不是我所需要的。
謝謝為我試味而又真心喜歡這麵包的朋友們。
Definition of a “Hot dog”
a frankfurter, especially one served hot in a long, soft roll and topped with various condiments.
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