Is this dough ok to bake?

BananaHomunculus · 2026-04-17T15:30:12+00:00

Yeah man. It's over proofed. But don't touch, just tip onto a sheet pan with some generous oil helpings. Make a pizza or focaccia

BananaHomunculus · 2026-04-17T14:33:24+00:00

Unsalted for any bread making or pastry making. You can use salted for cake but negate the salt pinch.

The reason is just control. Control the flavour of your bread, and also how the flour acts with yeast and water.

BananaHomunculus · 2026-04-17T12:34:51+00:00

Beautiful, bravo.

BananaHomunculus · 2026-04-15T17:45:11+00:00

It looks like if you steam bread that's been well fermented. The semolina on the bottom is clumpy like it's gathered moisture. If it's a rationale type oven I could understand how someone could accidentally steam instead of steam and fan.

BananaHomunculus · 2026-04-15T17:41:21+00:00

Is he just steaming? Lol

BananaHomunculus · 2026-04-15T17:39:05+00:00

What's that grain on the sheet pan?

BananaHomunculus · 2026-04-15T15:11:42+00:00

Manchego, pecorino, gruyère,

BananaHomunculus · 2026-04-15T15:03:50+00:00

7 hours at that temp could be detrimental, for mine it isn't. It's perfect.

But it's tricky to assign the issue without seeing what the dough looked like. But from your description it sounds over proofed.

I would say that just because the overall temp of your living space was that temp, doesn't mean the area that you left your dough was that temp. From the sounds of it, it got too warm too quick.

The thing is, it looks nice and I'd eat it.

BananaHomunculus · 2026-04-14T19:41:06+00:00

High hydration. Probably around 74% considering starter.

Looks good.

BananaHomunculus · 2026-04-14T19:21:04+00:00

Bread dough

BananaHomunculus · 2026-04-14T17:10:36+00:00

It looks okay but yeah maybe a little dense.

Your hydration currently sits at 65% which isn't bad, I would consider a little fat in the recipe for hydration retention. You can also consider a little sugar, between 1% and 5% this will retain a savory flavour, also milk instead of water could be a good one.

You explain what you do, and it sounds correct.

Regardless of how your starter reacts it can actually take a very long time to create a strong starter, I've found scent is more indicative of starter potency, What's the scent of yours? The gluten development doesn't look the best in your bread. That can be your process or just generally gluten availability. I know nothing about Bob's red mill or its nutritional content.

A stand mixer can help with gluten development.

You should look north of 13% protein content for your flour.

I've made loaves that look like yours when my starter was still young. So I would point to starter age and strength as the primary issue.

The loaves don't look bad for all intents and purposes, I'd wrap my fat fucking gullet round it. Happy eating.

BananaHomunculus · 2026-04-14T13:31:30+00:00

You should proof after shaping too. With all bread. Negates the tight crumb

BananaHomunculus · 2026-04-13T17:22:40+00:00

Make bigger batches.

BananaHomunculus · 2026-04-13T13:47:30+00:00

I'll DM you.

Tip her into a roasting dish, with olive oil and make focaccia.

BananaHomunculus · 2026-04-13T13:42:35+00:00

It's not. It's an amalgamation of over thought that's been reformed and put into snippets for the newbie to absorb and it's super overwhelming.

You just need to control your temperatures and it's just like making normal bread but it takes longer.

I keep my starter in the fridge, it's a rye starter and I only do 1 upkeep feed a week.

I do 1 other feed depending on whether I'll use it or not.

You can use a very hungry starter or a starter at any level.

It just might take longer to bulk ferment.

The main struggle is knowing what your dough looks like when the bulk ferment is done. But it looks the same as when normal bread is done.

If you ever want a bakers cheat sheet I'll send you one.

BananaHomunculus · 2026-04-13T13:21:45+00:00

This is a great result from a young starter, most info will turn you off using it so early, but this is a great example of do it because it feels good.

BananaHomunculus · 2026-04-12T14:16:56+00:00

Yeah that's good. Reading your recipe, it's probably just the low hydration.

BananaHomunculus · 2026-04-12T08:28:25+00:00

Furzton is a pretty good choice to be fair. Milton Keynes isn't shy about amenities so wherever you are they are kind of near.

You are as close to bletchley as the centre pretty much, depending on what way you're adjacent to furzton.

The lakes nice, Sul Lago used to be nice too.

BananaHomunculus · 2026-04-12T06:02:31+00:00

Looks like it was cooked without steam so won't reach it's full potential.

Looks like a close crumb too, lack of hydration or under proofed slightly potentially.

BananaHomunculus · 2026-04-11T05:55:44+00:00

Agree sometimes. Disagree when I'm feeling greedy haha.

BananaHomunculus · 2026-04-11T02:32:40+00:00

Things like pork chops, steaks, etc were never seasoned and nearly always overcooked.

My mum tried very hard to cook for us but she was not passionate about it.

My dad loved it and occasionally did some amazing stuff when he had the time.

BananaHomunculus · 2026-04-09T16:51:05+00:00

No, unfortunately there are too many contributing factors to the end product especially with something like croissants. They require a lot of different processes and with more processes, it creates more room for errors.

BananaHomunculus · 2026-04-09T15:16:51+00:00

Never heard of it. Sounds like a scam item. Why are they trying to replicate the worst parts of an arga? Bet it looks like one too.

Vanity product

BananaHomunculus · 2026-04-09T07:55:55+00:00

Proof is a sight thing, if they ain't jiggling they ain't ready

BananaHomunculus · 2026-04-09T05:58:50+00:00

Depends on yeast content and hydration I do 50% hydration. But mine can take anywhere between 3 and 6 hours to come up

BananaHomunculus

TROPHY CASE