On Thursday, February 18, 2021 at 7:54:40 AM UTC-8, Graham wrote:
> On 2021-02-18 6:04 a.m., Boron Elgar wrote:
> > On Wed, 17 Feb 2021 21:47:07 -0700, Graham > wrote:
> >
> >> On 2021-02-17 1:02 p.m., Boron Elgar wrote:
> >>> On Wed, 17 Feb 2021 16:49:07 -0300, Shadow > wrote:
> >>>
> >>>> On Wed, 17 Feb 2021 10:56:24 -0800 (PST), John Washington
> >>>> > wrote:
> >>>>
> >>>>> Are blisters on the surface a good sign?
> >>>>> Toying with different conditions on maintaining starters and now my doughs result in huge bubbles and blisters throughout the surface.
> >>>>
> >>>> A hint of what those "different conditions" are and a
> >>>> description of how you make your bread might help.
> >>>> []'s
> >>>
> >>> I have always found that a cold ferment encourages blisters.
> >>>
> >> ISTR that although blisters are accepted, even welcomed on N.American
> >> sourdoughs, French bakers see them as a fault on their pan-au-levain
> >> equivalents.
> >
> > Bah! What do those Frenchies know?
> >
> > I am laughing, of course, but I do take it as a great success when I
> > get a well blistered surface.
> >
> I'd like to get a shiny surface like professionals seem to get all the time.
....from just a natural bake? don't most of them coat their doughs with egg/milk mixtures to get a shiny surface?