Hi amazing bakers! As I keep experimenting with open baking, I notice when I place 4 loaves in my oven on my baking steel it takes forever for my loaves to brown. I’m guessing that two things are happening. First, the temperature of the steel naturally lowers with more cold dough in the oven. Second, there is extra steam with more loaves. Would it help if I turned my oven up to 475 for the initial bake with steam? Do I still need both the lava rocks, and water soaked kitchen towels in a pan with the additional loaves??

I’m back! Just caught up on all things bread here on Skool! You guys did so great! I missed our bake alongs and can’t wait to participate with you all this weekend!

Here’s the link to 3 different sizes of Pullman Loaf Pans… Choose Your Pick! I have all 3 LIANYU Pullman Loaf Pan with Lid,... https://www.amazon.com/dp/B0FCFQ9ZVQ?ref=ppx_pop_mob_ap_share Cayanmydery Pullman Loaf Pan with Lid, 2.2 lb Dough Capacity Bakeware for Baking Bread, Carbon Steel Corrugated Bread Toast Mold with Cover https://a.co/d/03JWDuao Pullman Pan, 2 Lb Capacity, 16"x4"x4", Glazed, Aluminized Steel https://a.co/d/04mR6mOu **This One Has No Lid But Is The Longest

I’m hoping there are other Canadians in here who can help with an issue. I am trying to find Canadian white whole wheat flour, and haven’t been able to locate it. Not soft white wheat.

I’m modifying my process to try to duplicate their extraordinary crumb… I’m not there yet but I’m getting closer. I’ve reduced the inoculation to 20%. I’ve lowered the temperature of the dough during bulk fermentation. I’ve reduced the early gluten development. I’ve extended the bulk fermentation time. I’ve increased the percentage of rise before ending bulk fermentation. I’m cold proofing all Tartine like dough. I’m getting closer to having my version of their extraordinary bread. I need to open this crumb more. The crumb is softer now and feels like the Tartine loaf in my mouth. I just need to open the crumb a little more. I’ve been using my new High Gluten flour that’s a stronger flour than King Arthur bread flour. So I just got home from buying some KA just to see if that will help.