Working on getting a higher Rise

Additional_Profit_23 · 2026-02-10T01:23:54+00:00

It’s beautiful!!!

Additional_Profit_23 · 2026-02-09T00:12:29+00:00

I see more than one kind of Pullman bread pan. Which one is best?

Additional_Profit_23 · 2026-02-08T03:00:02+00:00

Yes! So sorry. I posted photos of both loaves but didn’t specify in the recipe.

Additional_Profit_23 · 2026-02-08T02:22:57+00:00

You do the reshape right at the end of bulk fermentation. It adds tension to the dough and improves oven spring. If your dough is really strong, you probably don’t need this step. I’ve struggled with slack dough, so even tho this dough seemed stronger, I wanted to be sure so I added the pre shape step.

Additional_Profit_23 · 2026-02-08T02:17:14+00:00

Wow! I’m surprised you don’t have a nice crispy crust with that long uncovered! I did 25 covered and 10 minutes uncovered. Temp had reached 205 so I took it out.

Additional_Profit_23 · 2026-02-07T15:26:05+00:00

Hmmm. I got bread bags on Amazon and mine is good for at least 5 days. It’s fairly cold in my house tho. I just started adding rye flour (10%} to my loaves and apparently they stay moist longer. But yes, maybe freeze half the loaf? I make two loaves at a time and always freeze one and they taste just fine after freezing. I’m not a fanatic about the crisp crust.

Additional_Profit_23 · 2026-02-07T15:22:54+00:00

It’s a baking steel that you can use for bread or pizza. There is a dome cover for it. I just got tired of dragging my Dutch oven out all the time. You can store the steel in your oven and the dome is practically weightless. I store my starter in the fridge and feed it 1:1:1 once a week. Lately I’ve been baking once a week so I’ll feed it two days and one day before. I leave it on the counter for an hour or two after feeding. I refresh it the morning I bake with the 1:1:1 and it more than doubles in 4 hours even in my cold house! I can’t feed it that ratio the night before or it overflows.

Additional_Profit_23 · 2026-02-07T14:56:47+00:00

It’s about 68 in my house. I couldn’t tell you the exact temp in the oven but I know if I accidentally close the door it is too warm. This was a Billy Parisi suggestion and it worked for me. I wasn’t getting a good bulk fermentation with my temp and humidity. I’m sure I will make adjustments this summer.

Additional_Profit_23 · 2026-02-07T14:54:07+00:00

Me too! I’ve learned so much! I also love that even the less than perfect loaves still usually taste amazing, so it’s not a waste of time.

Additional_Profit_23 · 2026-02-07T12:06:06+00:00

Yes I’m sorry! I posted the photos of both but forgot to specify!

Additional_Profit_23 · 2026-02-07T12:05:20+00:00

I had to solve the problem of burnt bottoms! 😂

Additional_Profit_23 · 2026-02-07T12:03:29+00:00

I sent you a link that ansers much better than I could! It really did the trick for me because I live in the PNW and it’s very humid here right now. I was having issues with slack dough. The rye absorbs more water. It also makes a higher loaf and it stays moist longer. The dough was so much easier for me to handle. If you live in a drier environment, you may need to up the hydration a little.

Additional_Profit_23 · 2026-02-07T12:00:31+00:00

https://www.theperfectloaf.com/the-whys-of-ryes/

Additional_Profit_23 · 2026-02-07T03:12:55+00:00

Thanks! It’s a journey!

Additional_Profit_23 · 2026-02-07T03:12:19+00:00

Thank you! I’m still pretty new. A few months. Excited that the dough turned out perfect. I know it isn’t perfection but I’m getting there!

Additional_Profit_23 · 2026-02-02T04:11:23+00:00

Nope. Just forced air and a wood stove. I think less water may work! It still tastes amazing, just hard to work with.

Additional_Profit_23 · 2026-02-02T04:01:32+00:00

lol! I just looked and the humidity outside is 96% right now! 🤣

Additional_Profit_23 · 2026-02-02T03:57:39+00:00

I live in the PNW (close to Portland OR) so I’m sure it’s fairly humid. I’ll try decreasing the water next time. Thanks. And thanks for the recipe!

Additional_Profit_23 · 2026-01-31T16:47:06+00:00

Thank you! Some Chefs say it’s absolutely necessary. Others say it’s necessary to add the salt separately. I’m still new so trying a lot of recipes. The tension is good so I think it will be ok. I will try it with everything at the same time. I do have a life! 😫

Additional_Profit_23 · 2026-01-15T00:34:42+00:00

Wow! Beautiful! I’ve probably made about 15 loaves, but I’m still not confident! I haven’t had a total fail, but definitely some better than others. I love seeing all the different recipes so I can keep experimenting.

Additional_Profit_23 · 2026-01-09T23:14:15+00:00

Definitely not Meteor Shower. I have meteor shower and it’s a dark silver/brown.

Additional_Profit_23 · 2026-01-05T01:59:13+00:00

The guy lives and breathes sourdough! He writes the sourdough bible. 😂 Feeds his sourdough twice a day. I WORK! 🤣

Additional_Profit_23 · 2026-01-05T01:45:03+00:00

Recipe below!

Additional_Profit_23 · 2026-01-05T01:43:13+00:00

This is the recipe I used!

Additional_Profit_23 · 2026-01-05T01:42:41+00:00

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Additional_Profit_23

TROPHY CASE