First picture is the most important, others are just different angles of the tree. I have three branches extending up at from the main trunk, all are about the same hight. Will this limit growth? Do one or more need to go this fall (or sooner?).
Thank you in advance for your advice.
Apologize for the poor cross section photo, but the loaf was quite gummy and made its way into the trash out of frustration. I can't get a FMF artisan loaf to rise properly. I've used a FMF-pecific recipe and adapted my old AP flour loaf recipe but to no avail. The dough never wants to come together, even with vital wheat gluten. I got this one to keep its shape, but that's about all it did.
Any help would be appreciated.
This recipe was 92% hydration.
I originally tried the GISP recipe but it never came together nor rose enough (overnight, no knead, initial "rise" 14H, yeast is not dead)
It's summer and I'm cheap, the house is warm.
Probably one of the better loaves I've made since switching to FMF. I used the GISP recipe, but like the title says, replaced the kamut for 50% hard red. Very tasty!
Both were sampled by the deer last fall, but most of this leafing out has really occured in the last couple weeks. I believe one is three and the taller of the two is four. I'm unsure if that second branch at the too if the first picture is going to survive the winter. It doesn't seem to want to sprout all the much. I finally got rid of the gawdy green deer fencing and replaced with some fishing line - hopefully that holds up because it looks much nicer. Hope your trees are doing great!
I used the GISP recipe but swapped out the kamut for durum ( I currently have about 52 pounds of it). Pretty good, but I prefer a NYC crust, so I'll have to keep working on it.
Over proofed, under proofed, under kneaded, or a combination? It's FMF, around 80% hydration (does butter and molasses count in that?). Baked at 350F for about 42 mins. Two 45 minutes rises in 95° oven.