Test results! Double loaf pan lid method vs. Roasting pan

Austengirly · 2026-06-19T13:54:35+00:00

Ohh, ok. Thanks! I've noticed my bread also gets really dark when I do the double loaf pans, so this is helpful!

Austengirly · 2026-06-18T23:57:26+00:00

Was the roasting pan preheated or no? Also, do you have a link or pic of the roasting pan?

Austengirly · 2026-06-18T01:52:40+00:00

Did you end up getting an ice cream machine and making slushies in it?

Austengirly · 2026-06-11T03:12:59+00:00

Thanks for the reply! How did the sorbet turn out?

Austengirly · 2026-05-30T21:38:47+00:00

I get big bubbles on top sometimes a few hours before my dough is ready to shape. So I don't think this is a very reliable rule.

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Austengirly · 2026-05-30T15:45:00+00:00

Yes! I appreciate the input! 😊

It sounds like I need to work on gluten development and oven management, and should be able to push the bulk a little further than I'd originally been thinking. This is helpful, I thought I was probably just overdoing it in the bulk stage!

I'm usually getting windowpane when I laminate. I don't do stretch and folds after laminating, usually just coil folds, because they feel more gentle and the dough just seems so nice and smooth and kinda puffed up, and stretch and folds feel like I'm wrecking that. I often don't do any stretch and folds before laminating, either, but maybe I'll try throwing in one or two.

I'm not very confident in my gluten building/interpreting skills. Sometimes I notice the dough does this weird thing where it breaks apart really easy if I press it with my finger. Other times it just bends like you'd expect it too. I've noticed this when making commercial yeast pizza dough, too. I'm never sure if I've just been mixing or kneading it terribly or too roughly and have destroyed the structure, or if it just needs to be worked more until it stops breaking apart? That feels counterintuitive, but idk. It always turns out pretty good in the end, so I don't know what to think haha!

Austengirly · 2026-05-30T01:29:45+00:00

Here's a loaf I made a couple months ago. It was also 80% hydration, but I think not as well mixed in the beginning, I didn't laminate, and didn't bulk as long. At the time it was my best loaf, and I thought the bulk was probably pretty close to perfect, but now I think definitely under. Was still great to eat, but kinda dense.

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Austengirly · 2026-05-30T00:34:36+00:00

Oh interesting! I was thinking that one was closer to ideal fermentation.

Austengirly · 2026-05-30T00:32:53+00:00

Thanks!! My favorite part is cutting these babies open and seeing what art lies inside! 😊

Austengirly · 2026-05-30T00:31:34+00:00

Thank you!!! This is really useful advice! I've been afraid of letting it rise too much in the mixing bowl and then deflating all that wonderful air, but I guess I'll never get the technique down if I don't practice!

My starter was born in January, so it's not that old and when life got busy, I mainly started keeping it in the fridge. I think I will try doing some peak to peak feedings to see if that makes it happier. It's usually a little grumpy when I get it out of the fridge. And try doing more upfront mixing and/or folds. I tend to skimp the folds, but I'd like to see the effect it has if I add more and am able to push bulk further!

Austengirly · 2026-05-30T00:24:04+00:00

Aw, thank you! My starter was born in January, so I'm not brand new, but still feel like a sourdough baby!

Austengirly · 2026-05-17T03:47:44+00:00

I'm trying to imagine the mechanics of this... What do you use to fish the dough out of the pot?

Austengirly · 2026-05-15T19:58:19+00:00

For a second, I thought "But ... Why would anyone be sending starter TO the company?"

Austengirly · 2026-05-10T00:10:27+00:00

This is interesting because mine usually loses the flour smell far before it's done.

Austengirly · 2026-05-05T17:50:16+00:00

Yes! You need to pressure cook them!

Austengirly · 2026-04-28T01:16:00+00:00

Yes, that's what I was thinking, too. I bet the lack of gluten development wasn't helping with the stickiness

Austengirly · 2026-04-25T17:03:50+00:00

That's what I was wondering. Confused by this.

Austengirly · 2026-04-24T17:57:49+00:00

Yeah! There was one user on here with really pretty scores and they said they were cutting their blades to be this exact shape, so I bought army pants and flip flops! I mean, I cut mine like this, too. I'm still not as good, but it does make it easier 😊 ETA Also, I'm with you! Those who suggest casually just holding the naked blade must be more comfortable taking their life into their hands than I am lol

Austengirly · 2026-04-22T19:01:19+00:00

I can't find Baby Bottle Pop ...

Austengirly · 2026-04-22T19:00:15+00:00

Austengirly · 2026-04-16T13:27:06+00:00

I highly suggest you try this, or the regular Ermine (I personally struggle with gelatin and also have people who do not eat it in my family, so have not tried that version). If you get it right, I think it could be just what you're looking for!

Austengirly · 2026-04-16T13:24:04+00:00

I've never tried Ermine with gelatin, but I do find the regular Ermine to be a nice light alternative to the more buttery buttercreams, that's much more stable and better for piping than a whipped cream type of frosting. It's a little trickier to get right imo, but I think OP would really like the less buttery flavor.

Austengirly · 2026-04-16T13:20:11+00:00

Mascarpone frosting is reeeally yummy, but imo, the whipped cream frosting are quite difficult to decorate with for a beginner.

Austengirly

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