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Vermont Sourdough with Increased Wholegrain—Underproofed Boule, Over-tight Crumb | by Tuirgin
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Vermont Sourdough with Increased Wholegrain—Underproofed Boule, Over-tight Crumb

While the scoring seems to have been more appropriate for the shape of the loaf, the under-proofing is apparent in the density of the crumb.

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Taken on October 7, 2012