“I Almost Overproofed This 👀😳” | Here’s What Happened.

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Real baking. Not perfect baking.

Scoring my Market White from the Recipe Pantry using a Wire Monkey wood pulp Banneton and our custom Baking Great Bread at Home lame By Wire Monkey. Into the oven it goes. At seven minutes I pull the lid and score it again, deeper this time. Lid back on for 15 more minutes, then 10 minutes uncovered for the final color push.

That golden crust isn’t luck. One teaspoon of diastatic malt powder mixed in with the flour and salt at the start is what does it. Most bakers skip this. Don’t. One thing I’d do differently: 15 to 20 minutes in the freezer while the oven preheats gives you a cleaner first score.

I almost over-proofed this one and skipped that step. Dough forgave me anyway.

That’s why my Market White is one of my go-to loaves.

Full recipe in the Pantry: pantry.bakinggreatbread.com

Wire Monkey lame and bannetons and lames: https://wiremonkey.com/?ref=BAKINGGREATBREAD

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