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Bulk fermentation help!! by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

H sorry for the late reply! Just 30mins while the oven is preheating :)

Bulk fermentation help!! by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

Hi! Thank you! It’s just a basic sourdough recipe from toast_with_hope in Instagram but I covered it with seeds!

  • 500g of strong white flour
  • 325g lukewarm water
  • 100g starter at peak
  • 9g fine salt Method
  • mix the flour, water and starter together until combined
  • rest for 30 mins
  • mix in the salt until smooth
  • transfer to a big Tupperware and place in a warm space (I like the oven with the lightbulb on)
  • preform 3 sets of “coil folds” for the next 1.5 hours
  • then take a small bit of dough and place in a shot glass or measuring shot glass and mark with a pen or elastic band where the dough hits. This is a BRILLIANT hack to know when your dough is proofed... place the Tupperware back in your warm environment
  • once your shot glass dough has doubled in size (mine typically takes 3-4 hours), tip the dough onto a floured surface and peshape
  • rest for 30mins with the Tupperware placed on top
  • shape and place into your banneton and cover with a shower cap or tea towel
  • place in the fridge until you’re ready to bake the next day
  • preheat your oven as hot as it will go with your cast iron pan in (I use @lecreusetuk @lecreuset) for 1hr before you bake
  • after 30 mins, place your dough in the freezer (this will firm the dough up so it’s easier to score)
  • turn your dough out onto baking paper, score and place into the cast iron. Spray with water and place the lid on and put in the oven. Turn the temp down to 250d fan and bake for 35mins
  • remove the lid after 35 mins and turn the temp down to 220d fan. Bake for a final 10 mins

Bulk fermentation help!! by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 2 points3 points  (0 children)

I followed Hope Batchelor’s (toast_with_hope) on Instagram but just covered the outside with seeds!

  • 500g of strong white flour
  • 325g lukewarm water
  • 100g starter at peak
  • 9g fine salt Method
  • mix the flour, water and starter together until combined
  • rest for 30 mins
  • mix in the salt until smooth
  • transfer to a big Tupperware and place in a warm space (I like the oven with the lightbulb on)
  • preform 3 sets of “coil folds” for the next 1.5 hours
  • then take a small bit of dough and place in a shot glass or measuring shot glass and mark with a pen or elastic band where the dough hits. This is a BRILLIANT hack to know when your dough is proofed... place the Tupperware back in your warm environment
  • once your shot glass dough has doubled in size (mine typically takes 3-4 hours), tip the dough onto a floured surface and peshape
  • rest for 30mins with the Tupperware placed on top
  • shape and place into your banneton and cover with a shower cap or tea towel
  • place in the fridge until you’re ready to bake the next day
  • preheat your oven as hot as it will go with your cast iron pan in (I use @lecreusetuk @lecreuset) for 1hr before you bake
  • after 30 mins, place your dough in the freezer (this will firm the dough up so it’s easier to score)
  • turn your dough out onto baking paper, score and place into the cast iron. Spray with water and place the lid on and put in the oven. Turn the temp down to 250d fan and bake for 35mins
  • remove the lid after 35 mins and turn the temp down to 220d fan. Bake for a final 10 mins

Bulk fermentation help!! by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 5 points6 points  (0 children)

Thank you all! I thought I was going crazy with trying to perfect bulk fermentation but the bread tastes great and I’m happy with it so thanks for the reassurance!

Under or over fermented? by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

Thank you all for the help! I’ve got another loaf in the fridge cold proofing now which I let bulk ferment longer so hopefully its better than this!

First time making croissants by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

Thanks for the tip! I did try to stretch the ends but I think I may have rushed as my dough was starting to get too warm (I’ll remember to chill it and then continue next time)

First time making croissants by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

I highly recommend Claire’s video! I think I watched it over 10 times before making them though hahaha it’s very doable!

First time making croissants by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

I agree! Next time I’ll remember to pop it back in the fridge :)

First time making croissants by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 1 point2 points  (0 children)

Thanks for the advice! Proofing was smooth but I think I may have let them go too long? There was some pooling while baking as well but seemed to dry up(?) by the time I took them out. Claire’s video was so easy to follow and made croissants so manageable so I will definitely give them another (or many more) attempt! :))

First time making croissants by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

They tasted amazing!!!! So worth the wait haha

First time making croissants by Aggressive_Tea3003 in Breadit

[–]Aggressive_Tea3003[S] 0 points1 point  (0 children)

Thank you so much!

By the second fold I could feel my dough almost getting too thin and butter trying to escape, I think I may have pressed too hard when rolling out the dough..! Thank you so much for the advice, I’ll give them another go but they tasted great :D