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Rubbery Texture - French Bread - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Rubbery Texture - French Bread

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  • Rubbery Texture - French Bread

    I have been making a lot of French bread using Peter Reinhart's recipe using 12% protein flour. The outside texture is nice and crisp but the centre is somewhat chewy. Should I try a lower gluten flour to get a lighter, less springy texture in the centre?
    / Rossco

  • #2
    Re: Rubbery Texture - French Bread

    More info would be helpful. What is the hydration of his recipe? To what temperature are you baking the bread to? Personalty I think higher hydration levels make that rubbery texture although the flour can have an effect. So the combination of the two can give you that rubber. Now baking temp also has an effect. An under baked loaf will do that also especially with high hydration dough.

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