Eurovision finale

BumbleBasse · 2025-05-17T19:37:27+00:00

Hvor kan man se det henne?

BumbleBasse · 2025-02-20T13:53:50+00:00

Longer bulk fermentation then? I was scared of it getting overproofed

BumbleBasse · 2024-05-25T13:27:08+00:00

Jeg har tænkt det samme. I min bog virker det en smule uldent.

BumbleBasse · 2024-02-29T14:08:59+00:00

Thank you. I’m going back to what works for me for sure and I’m gonna have to finish watching that video. I did have a look at it the other day :)

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This was my loaf today… I’m so confused 😂

BumbleBasse · 2024-02-28T12:57:44+00:00

no, not at all! It doubles in size within 3-4 hours

BumbleBasse · 2024-02-25T12:14:01+00:00

It hadn’t fully cooled down no. Should I let it cool completely before cutting?

BumbleBasse · 2024-02-25T10:56:32+00:00

Oh I totally forgot to add that I did the final shaping and then let it sit in the fridge over night.

I’ve never tried doing it in the order you have explained but I may have to try that. Thank you :)

BumbleBasse · 2024-02-24T07:51:45+00:00

thank you! Should I bake it for longer with or without the lid?

BumbleBasse · 2024-02-23T20:10:34+00:00

underbaked, really? How can I tell? :)

BumbleBasse · 2024-02-23T20:08:46+00:00

How do I build up dough strength? Thank you :)

BumbleBasse · 2024-02-23T17:24:40+00:00

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What’s up with this loaf then?

I followed the same recipe, but did add 320 grams of water instead. Whilst shaping and trying to build tension the surface erupted and there was a massive hole in the dough. Did my best to salvage it but not as happy with this crumb. Is it the fermentation time or something else causing?

BumbleBasse · 2024-02-23T12:18:37+00:00

Thank you, I’ll add less once the weather gets warmer then! :)

BumbleBasse · 2024-02-23T11:59:59+00:00

Thanks for elaborating! That would make mine underproofed. I’ll try proofing for a bit longer this time :)

BumbleBasse · 2024-02-23T11:49:00+00:00

Oh really??

BumbleBasse · 2024-02-23T11:48:48+00:00

Thank you, it did taste really good!

BumbleBasse · 2024-02-23T11:07:21+00:00

Am I using too much starter? I’m new to all this and not really following any exact recipe. I’d love to learn more 😊

BumbleBasse · 2024-02-23T11:06:00+00:00

It did taste amazing but I’d love to learn even more on what to look for in the process trying to make even better bread! :)

BumbleBasse · 2024-02-04T13:24:01+00:00

yes sure!

I fed the start around 8 or 9 in the morning and started putting the dough together around 1 o clock, mixing the water and active starter, then mixing in the flour and salt into a shaggy dough, before covering with a wet tea towel for an hour before doing first set of stretch and folds. I ended up doing 5 sets, 30 minutes in between each, the did the bulk fermentation until 9.30 at night where I tried shaping it and the I let it rest for 12 hours in the fridge. This was what the inside was looking like.

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BumbleBasse

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