Saskia

November 2, 2020 at 3:16pm

Hi. I have trouble scoring breads that have 1/5th or more premium whole wheat flour mixed into unbleached Bread flour. The dough rises beautifully but the scoring makes the dough collapse which results into a flat baked bread (not so when scoring is omitted). I do not hav this issue at all using only unbleached Bread flour. How can I resolve the issue ?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.