Quote:
Originally Posted by wdfifteen
Then form ball and work the ball, stretching the surface a little over and down, keep going until you start to see the surface tear just a little. This firms up the gluten on the surface and lets it remain a ball instead of going flat. Gluten inside the ball doesn't get as stiff, letting air pockets develop inside.
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That's the missing step. And the wrong flour. And not proofing the yeast before. ..
The braintrust here is strong.