Reply To: Levain too dry?

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#6574
Paula vanHaagen
Participant

Hi, Jim, Your loaf looks good! How does it taste?  Your starter looked very happy!

I also find the larger loaf to proof more slowly than when I tested it as a smaller loaf.  Ambient temperature makes a difference. I’m finding it takes 4 hours when proofed at 75-78dF, and an hour longer when proofed at 66dF.  You can retard in the fridge and finish proofing in the morning if that schedule works better for you.

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