Sometimes my sourdough comes out wimpy...looks great and has great crust and inside chewy, but when I cut it, it is not as strong as I think it should be...meaning that the knife wobbles a bit and gives way when slicing. I have tried reducing water percentage (from 77 % to 74%) I have given 4 folds instead of 3; I have increased bulk fermentation to 4 hours but I get inconsistent results. Any suggestions?
Hi Bryan, I want to try baking your pan de coco! Speak to me of coconut. Are you grating it fresh? Is there a pregrated version you would/could recommend? I live north of you (near Gainesville) so coconut availability is not ideal. What do you recommend? I promise to venture south some time soon in order to try your bread in person!