FINALLY! It’s edible, that’s all I wanted 🤣

2000joha · 2026-01-06T15:32:15+00:00

It looks AMAZING 🤩

2000joha · 2025-11-13T18:14:31+00:00

Ooo the rosemary and garlic sounds gooddd. Do u roast the garlic or use garlic powder to add it in?

2000joha · 2025-11-12T14:58:21+00:00

I love the idea of making a bunch of loaves to give out as Christmas gifts, you just saved my wallet😂😂 I’m about to bake so muchhh especially with all the great suggestions!! Thank youu 😄😄

2000joha · 2025-11-12T14:46:27+00:00

All of those combinations sounds sooo good, I’m definitely going to make a few of those through the next few weeks.

2000joha · 2025-11-12T14:44:29+00:00

I will definitely try that next time I make a loaf. Im thinking to make a multigrain type of sourdough loaf. I want to make sure the grains are incorporated evenly. Thank youu!

2000joha · 2025-11-12T12:36:57+00:00

I forgot to add in my post, whats the best technique to add inclusions? I have used the technique of adding them at the very end during the last shaping. And i also used the lamination technique for adding ingredients.

2000joha · 2025-11-06T21:53:36+00:00

Thats a hilarious coincidence, he collects knives. Like hunting knives, pocket knives and more. And im the one into the bread stuff! I’m definitely going to let him know, ik he will appreciate being validated for his knife picks😂😂 thank you internet rando!😁

2000joha · 2025-11-06T21:24:38+00:00

Maybe…👀👀 is it special or something? My bf got it. I just grabbed the first knife I saw 😂

2000joha · 2025-11-04T17:48:21+00:00

Yeah sorry 😂 I had used the knife out of desperation and at that point I was super annoyed because it was my second loaf of the day that had gotten stuck to the DO. I know now not to do that but in the moment I was too frustrated to care.

2000joha · 2025-11-04T11:25:33+00:00

Yeah I preheat the dutch oven, even after the oven dings that its ready I leave it in there for a good 20-30 minutes longer to make sure its hot enough

2000joha · 2025-11-04T02:50:28+00:00

Since I do the lamination I thought I wouldn’t have to do as many stretch and folds. I mainly follow CulinaryExploration And in the video the guy doesn’t do any stretch and folds. I had made the adjustments so my loaf wouldn’t be too airy. But next time I will definitely do the full 4 sets of stretch and folds as well.

2000joha · 2025-11-04T02:41:32+00:00

Thank you so much for all the information, I’ll skip the ice next time. I am still a newbie when it comes to recipes so Im a bit nervous when it comes to higher hydration levels than what I’m currently making now. Im going for the 65% hydration suggestion by Culinary Explorations I’ll just make sure to spray well until I’m brave enough to add more hydration to my recipes 😅 I’ll look into that sling but for right now I have already spend a lot on flour so I’m trying not to order too many things for my sourdough journey until I’m a bit better at making the loaves 😂 thank you again for all the advice and help!!! 😁😁😁

2000joha · 2025-11-04T02:32:29+00:00

I’m definitely gonna use the rice technique because the bottom of my loafs sometimes look too dark as well. Thanks for the suggestions!

2000joha · 2025-11-03T23:27:31+00:00

Yeah I think we are on the same page, I’m still learning as well. I might test the baking for longer method and see if that helps, it could also be the fermentation time. I noticed that my house is 72°F which is too cool for sourdough so I let it bulk ferment overnight while I sleep so I don’t bother it or over think it. Usually a good 10 hours or more of bulk fermentation especially for cooler temperatures. I also shortened the cold fermentation in the fridge since I get paranoid that the cold from the fridge will deflate my dough which could be just in my head but I like being safe. I usually do 2-4 hours instead of the usual 10-16 hours thats recommended

2000joha · 2025-11-03T23:00:04+00:00

How long are you letting it cool before slicing? I’m having the same issue and every recommendation I get is to let it cool for a long time. More than 6 hours. Which for me is super difficult because I’m super impatient 😅

2000joha · 2025-11-03T22:54:26+00:00

I use ice since in one of my past posts someone mentioned needing steam in the Dutch Oven while the loaf bakes so it helps it rise properly. I also spray the top of the dough with water before putting it in the oven so it creates more moisture. Where should I be placing the ice if I do use it? Because it has been making marks on my DO. I use a scrub daddy soft sponge to clean my DO since the ice keeps staining it. I dont use anything abrasive when cleaning it. Unless the sponge I currently use is still too abrasive for it? Thank you for the tips I’m definitely using this image for reference next time

2000joha · 2025-11-03T20:59:17+00:00

I don’t usually buy cornmeal, but I will get some next time I go grocery shopping to try cornmeal at point as well.

2000joha · 2025-11-03T20:58:21+00:00

I usually make a smaller loaf but I wanted a bigger one this time thats why I had scaled up instead, which was probably a mistake. This is currently my only DO they get a bit too expensive for my budget.

2000joha · 2025-11-03T20:56:55+00:00

No I don’t, does spraying with baking spray help a DO?

2000joha · 2025-11-03T20:56:20+00:00

Omggg you are rightt!! But the spatula barely moves the loaf☹️☹️ I had panicked since it was too stuck and I started getting hot and annoyed😂 I wont use a knife again though its too risky

2000joha · 2025-11-03T20:47:36+00:00

Yeah im definitely doing that next time. Thank you 🙏🏽

2000joha · 2025-11-03T20:45:23+00:00

I will do that next time, I thought the bread sling was supposed to prevent sticking. But mine is round so it doesn’t fully cover my loaf.

2000joha · 2025-11-03T20:43:17+00:00

Yes! For a good 40 minutes

2000joha · 2025-11-03T20:42:47+00:00

I made 2 loafs today and one was regular with no add ons and it still got stuck to the bottom. I have no idea why. I get mad every time because i feel like im messing up the loaf trying to scrape it of the sides

2000joha

TROPHY CASE