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Vermont Sourdough with Increased Wholegrain—Underproofed Boule, Crust | by Tuirgin
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Vermont Sourdough with Increased Wholegrain—Underproofed Boule, Crust

While the boule retained good shape, it was underproofed, and did not have sufficient oven rise. With a better-proofed loaf, the scoring may need to be deeper.

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Taken on October 7, 2012