On Thu, 06 Sep 2007 22:17:21 GMT, Espressopithecus (Java
Man) >> wrote:

>Thanks, Kenneth. I've been logging my methods and photographing the
>loaves, so I'll have some basis for comparison. So far, I've been
>baking sourdough using a low and even no-knead method, and getting great
>oven spring. The 5-5-5 loaf just went into the oven, so I'll see what
>comes out. Personally, I prefer well-developed flavour.
>
>Java

Howdy,

Consider going for "less than" great oven spring...

That is, ferment the loaf a bit longer before baking it. You
are likely to see less spring, but more intense flavor.

All the best,
--
Kenneth

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