Re: How I treat my Mother

This is likely the last I’ll post about this, unless the process changes, as I’m settling into a routine of feeding once a week. My temp controlled heat mat arrived and it works very well. Set it to 85 and it kept the levain at around 78, which this time around took 6 hours to double. The dough proofed for 4 hours at same temp, probably a bit to long. I’m not an expert on knowing when it’s over proofed, but I believe that over proofed loaves have more holes in the bread structure. This loaf is much more consistent than the last, my best so far.