HUTCHNDI wrote:
> Tried a few things, if anyone would like to comment. I steered clear of
> adding gluten and developed what was there a bit more, made a less sticky
> dough, and worked on shaping a bit (though not the swirl thing yet),
> probably could have proofed longer.
>
> http://members.cox.net/hutchberryhome/index.htm
>
> hutchndi
>
>
So hutchndi... how do YOU like it?
To me it looks quite good.

For a bit more tang you could leave the sourdough (Your 1 1/2 cup plus
the 2 cups of flour and water) a bit longer. I leave mine for at least
12 and up to 16 hours.
And for more gluten I would take the whole flours for the sourdough and
the AP flour for the final dough (just switching places). This would
save the gluten in your AP flour for the bake.

I hope I could explain my ideas.

Joschi

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