On Thu, 18 Feb 2021 09:32:14 -0800 (PST), John Washington
> wrote:

>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?

Or oil. I like my Italian style bread "natural". Flour, water
and salt.
I might add oil for pan-bread as it tends to keep it moist
longer,
FWIW
[]'s
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