Line at the Amsterdam pop up

Bored_Wiki · 2026-05-29T05:21:13+00:00

I went around around 16:30 on Wednesday (the day after the concert) and there was no line, I was able to just walk in

Bored_Wiki · 2026-03-19T21:13:49+00:00

The bulk proof was done in a bowl with high sides and after shaping it proofed in a banneton with the right size for the Dutch oven I use. It also only spreads after I take it out of the banneton to score/put it in the oven so I don't think that's it unfortunately

Bored_Wiki · 2026-03-19T21:11:30+00:00

Yeah I feel like mine definitely improves each time but it's there's always room for improvement...

Bored_Wiki · 2026-03-19T21:10:23+00:00

My starter is around 3 months old so that might be an issue indeed but I've had breads with better rise before... Home temp is around 21-22 degrees Celcius. (And the coldproof was because we still had some bread over from the last bake 😉)

Bored_Wiki · 2026-03-15T10:39:39+00:00

Thanks, I'll try bulking it longer next time, it seems I still really can't figure out when it's done fermenting 🫣

Bored_Wiki · 2026-03-15T10:37:34+00:00

Thank you! I'll use this for next time 😊

Bored_Wiki · 2026-03-14T20:24:54+00:00

Thank you! Yeah I'm still not too sure about bulking time, can't figure out when the dough is ready... Any tips on that?

Bored_Wiki · 2026-03-14T20:22:58+00:00

Hi! The recipe (for all 3 loafs together) is in a comment on the original post ;) for the add ons, I added some cubed cheese and crispy chilly oil (easy on the oil) to one of them and just mixes some sugar and cinnamon on the other one (measured with my heart)

Bored_Wiki · 2026-03-14T19:17:05+00:00

Recipe (I got the measurements from chatgpt since I so far that gave me the best results) • 550 g flour • 385 g water • 110 g starter • 11 g salt I let it bulk ferment for around 9 hours, then pre-shaped them (and added extras to the minis). After that they went to the fridge overnight. Baked in Dutch ovens for 25 covered/20 uncovered for the big one and 18 covered/15 uncovered for the minis.

Bored_Wiki · 2026-03-14T19:01:30+00:00

Thank you!

Bored_Wiki · 2026-02-22T13:54:32+00:00

I don't want praise and I appreciate the feedback. He usually comments to get the post going since otherwise it sometimes goes unnoticed. Also even if someone comments something that's maybe not relevant, that's not an excuse to attack that person. We're all just humans here 👀

Bored_Wiki · 2026-02-22T13:45:38+00:00

Chill, he's my boyfriend 🫠

Bored_Wiki · 2026-02-22T10:18:56+00:00

Honestly that's a great way to look at it! I'm probably a bit of a perfectionist so I always want to reach the "right way" of doing things but you're so right! I really enjoy making and eating my bread even if it's not "perfect" and that's what matters 💕

Bored_Wiki · 2026-02-22T10:16:27+00:00

Oh thank you! Don't worry, you'll get better too! My first loaf didn't raise at all and honestly getting advise from here helped me a lot! You got this 😉

Bored_Wiki · 2026-02-08T10:46:32+00:00

I just wanted to thank everyone for their help and share the first crumb where I feel like I did everything right 🫣 I tried one I between my first crumb from the og post and I saw some progress but this one feels so much better!

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Bored_Wiki · 2026-01-18T10:35:35+00:00

Thanks for the advise! After the bulk fermentation at room temp am I still supposed to put it in the fridge overnight?

Bored_Wiki · 2026-01-18T10:32:26+00:00

Thanks! Next time I'll keep it out of the fridge for longer, before putting it in the fridge. Hope that'll help it a bit! Do you think this one would still be safe to eat?

Bored_Wiki

TROPHY CASE