On 2/27/05 12:01 PM, "Kenneth" > wrote:

> The whole issue is temperature and time control.

<snip: solid advice on how to improve results by calibrating time and
temperature...>

One of the things that I learned belatedly about "bread spreading" is the
importance of gradually tensioning the "skin" of a dough before baking. This
means paying particular attention to fold technique during bulk rise and
precise attention to both the last fold after scaling and the final or
rounding fold.

If you were to incorporate these elements into Kenneth's advice about time
and temperature logging it would probably help. The additional attention to
dough handling will also give you valuable feedback on tuning your hydration
level, a spreading factor, as well.

Will

On 2/27/05 12:01 PM, "Kenneth" > wrote:

> The whole issue is temperature and time control.

<snip: solid advice on how to improve results by calibrating time and
temperature...>

One of the things that I learned belatedly about "bread spreading" is the
importance of gradually tensioning the "skin" of a dough before baking. This
means paying particular attention to fold technique during bulk rise and
precise attention to both the last fold after scaling and the final or
rounding fold.

If you were to incorporate these elements into Kenneth's advice about time
and temperature logging it would probably help. The additional attention to
dough handling will also give you valuable feedback on tuning your hydration
level, a spreading factor, as well.

Will