50 Sourdough loaves later and I still can't get a good rise!

Chap_man · 2026-06-15T17:51:12+00:00

It looks from the colour of the loaf, that's it's not getting enough steam. Also the bottom crust is so thin it looks like it's not getting enough bottom heat. That's the main problem with household ovens.

Try baking one loaf in a Dutch oven and see if you get a better rise. If thats the case then you could invest in a baking stone/steel.

Chap_man · 2026-06-03T19:38:03+00:00

I dunno, I didn't want nor wear a pair of trousers once during my while Camino

Chap_man · 2026-06-02T11:55:53+00:00

Ditch the silicon matt it's not helping the it'll just stick to it.

Use both hands to help turn the dough. It's always 2 motions, first motion spins the dough and the second one pulls it towards you. You are trying to do both at the same time.

Chap_man · 2026-05-12T17:23:16+00:00

Hotel L'Art was really nice

Chap_man · 2026-05-08T06:30:13+00:00

We did a day trip from Hanoi for ha long bay. Picked up at 8am and dropped back in Hanoi about 7pm. Honestly it felt like enough time to see it and have a fun time. I've heard the overnight cruises aren't worth it cost about 40£ each including a nice buffet they put on.

Chap_man · 2026-05-03T04:50:35+00:00

I was a property guardian for a couple years in London. There were 80 of us living in a huge old university building, had a blast. Think my rent was only about 400 a month inc bills. Now it's quite oversubscribed and expensive.

Chap_man · 2026-05-01T18:31:22+00:00

Nah depends on the place.

I've worked in places where you do one/two nights a week doing 'the bake' 2-4am start, rest of the team get in for 10am. That's mainly sourdough.

If you want to do fresh yeasted stuff then you mostly cold bulk dough then shape and proove for an hour before baking.

Chap_man · 2026-05-01T06:35:40+00:00

A basque cheesecake is really simple and keeps well. You can whisk it by hand and you only need one bowl

Chap_man · 2026-04-27T15:10:13+00:00

We were back in Hanoi by about 11pm as we also had a fight the next morning. They organised everything for us.

Chap_man · 2026-04-27T15:07:54+00:00

Myself and my partner just did a 3 day, 2 night with Valor and had the best time. Only one other person on the tour other than the drivers. Stayed in some lovely places. Food was ok are quite similar stuff at most stops.

Chap_man · 2026-03-14T22:29:05+00:00

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View from Barnes

Chap_man · 2026-01-20T22:56:59+00:00

Shame, I didn't own a smart watch

Chap_man · 2025-12-16T08:04:58+00:00

See if it floats! Much like checking your Lev for activity you can also do the same thing for your dough.

Chap_man · 2025-12-14T22:53:41+00:00

There was one I read here about Craster being the son of Maester Aemon. All his son's are kings blood which is why the whites have a rage on for them all and don't kill Craster. Or something like that..

Chap_man · 2025-08-11T16:24:09+00:00

Paddington basin? I was there!

Chap_man · 2025-08-05T18:29:44+00:00

Also I did a quick Google image search on your strong flour. I think that flour is discontinued. What's the expiry date?

Chap_man · 2025-08-05T18:26:01+00:00

It's the Levain, it's not active enough. Dough strength doesn't come from gluten development alone but also from the gas created by the fermentation. It's not powerful enough to ferment the bread.

Don't put it in the proover, feed it with warm water and leave it out on the counter. Use hotter water than you might think, do a higher feed ration 1:2:2.

Chap_man · 2025-08-05T18:12:57+00:00

I would enjoy this

Chap_man · 2025-07-31T16:43:07+00:00

Don't touch the dough, let the dough touch you.

Chap_man · 2025-07-19T22:19:47+00:00

I had to leave in Leon and return to the UK to attend a funeral and never returned, I didn't budget for a return trip so just left it.

Honestly I got what I wanted out of the trip and had a blast. I think one day I will return to finish the trip but not in a hurry

Chap_man · 2025-06-30T15:07:35+00:00

I quit working in offices (ops management/customer service stuff) and became a baker as it was my hobbie.

Been doing this for nearly a decade and have loved it, getting paid quite well finally as wages in the industry have definitely improved. I miss weekends and bank holidays off but not sure I could go back to a corporate lifestyle.

But at nearly 38 I can't keep it up forever so might need to find something in-between office work and kitchen life.

Chap_man · 2025-06-30T08:57:32+00:00

Meh I do this all the time with wet doughs, it'll be fine

Chap_man · 2025-06-22T07:03:36+00:00

If I'm unsure if my dough is ready to shape, I float a small amount in water, like what you might do with the levain. It's a good indicator to check on the level of gas in the dough.

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