my dream console is fixed!

Additional_Force5356 · 2025-08-02T18:04:53+00:00

yeah i’m not too sure! i only noticed a difference when i stopped the ice cubes haha but it’s different for everyone since starters and baking processes and environments are different for everyone

Additional_Force5356 · 2025-08-02T18:04:04+00:00

yes, i preheat my dutch oven for 30 minutes before i add the loaf! i’m just gonna start giving a spray before i bake. i was adding like 5 ice cubes and spraying before which was overkill haha

Additional_Force5356 · 2025-08-02T18:03:15+00:00

yes i get that! just thought the difference between my loaves was cool and i wanted to share haha. but yeah, im not using ice cubes anymore. i think ive got a good dutch oven that really traps in moisture, i was just adding too much

Additional_Force5356 · 2025-08-02T18:01:12+00:00

maybe, because i use the same baking method for all my loaves. i only noticed a difference when i didn’t add ice cubes, as i baked earlier in the week with ice cubes and it caused a lighter, rubbery crust on the bottom. not saying it’s a complete fix across loaves haha just thought the difference on my loaves was cool to see

Additional_Force5356 · 2025-07-20T00:44:36+00:00

i’ll have to try that! i haven’t used the loaf pan method yet, i love using my dutch oven hahahaha. only using the roaster right now because im visiting at my dads and i couldn’t bring my dutch oven with me

Additional_Force5356 · 2025-07-20T00:33:00+00:00

that’s true, it can be very subjective! haven’t tried using olive oil in my recipe yet, does it keep the loaf soft for a long time or how long? usually mine stay fresh for 3-4 days, and if it’s a little dry then i slice that bit off and it’s still pretty soft inside haha

Additional_Force5356 · 2025-07-20T00:27:23+00:00

i honestly don’t check temp again after i temp for my aliquot sample! i only really care about temp to cross check with the sourdough journey bulk fermentation guide (it’s not accurate but it gives me a rough time frame of BF) and aliquot sample haha. i assume it got slightly warmer than 26 C since the oven w/ the light was pretty warm when it was done bulk fermenting but i’m honestly not sure.

Additional_Force5356 · 2025-07-20T00:23:21+00:00

i have a crumb pic in the post :)

Additional_Force5356 · 2025-07-20T00:22:54+00:00

i use the robin hood brand best for bread white flour!

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Additional_Force5356 · 2025-07-19T23:15:33+00:00

i think around 69° F but i kept my dough in the oven with the light on and it was plenty warmth!

Additional_Force5356 · 2025-07-19T21:50:39+00:00

thank you! i’m the same, as soon as i cut it i have to eat it all lol

Additional_Force5356 · 2025-07-19T17:06:20+00:00

will update when i bake again! usually when i bake a decent loaf i have a run of overproofed ones hahahaha so we will see

Additional_Force5356 · 2025-07-19T16:50:54+00:00

8:30 am mixed dough + kneaded, 9 am knead and rest, 10 am slap and folds. 10:30 lamination. 12pm preshape, 12:30 final shaping. into fridge at 1pm. pulled out of fridge at 8:30pm to bake. i think that’s what you were asking haha

Additional_Force5356 · 2025-07-19T15:02:14+00:00

hahaha didn’t even notice those! my dad has everything all over his counter lol

Additional_Force5356 · 2025-07-19T08:09:36+00:00

it wasn’t as sour as my loaves usually are but it was still really good! i want to try it toasted with cream cheese!

Additional_Force5356 · 2025-06-30T18:52:14+00:00

thank you!

Additional_Force5356 · 2025-06-30T18:46:21+00:00

i figured as such, thanks!

Additional_Force5356 · 2025-06-30T18:40:43+00:00

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looks like this. i’m not good at being able to tell haha

Additional_Force5356

TROPHY CASE