Re: Bread With Holes

On Tue, 2 Dec 2003 10:20:04 -0700, "Janet Bostwick"
<[EMAIL PROTECTED]> wrote:

>That's true, but how do you feel about the issue of gluten breakdown?  Is
>that a factor with long fermentation or large portions of pre-ferment?
>Janet

Hi Janet,

In my experience, all is fine if things don't get too sour. Most of
the breads I do are based on the French traditions. They are not
particularly sour. I find that (somewhat) lower protein levels work
just fine even with rather long fermentations (at somewhat lower
temperatures) and/or with a large proportion of the dough from
pre-ferment.

All the best,

-- 
Kenneth

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