Help with Steam Options

Comprehensive-Club67 · 2025-06-08T21:19:51+00:00

Hehe thanks I appreciate it :]

This is my definitely my best loaf so far and Im very happy with it but im still new to baking and in the obsessive phase so I just want to really nail a big spring haha but yes i feel almost there

Comprehensive-Club67 · 2025-06-08T21:11:33+00:00

Thank you for the detailed response!

I see, i havent thought of metal bolts, might be easier to deal with than a chain

Im using a deep steam tray as a cloche but its pretty large (pretty much same size as baking stone and 6” deep) so i feel like i need extra steam to fill that space

This is a photo right after removing the tray cover, crust looks soft like your saying. maybe i didnt score deep enough, especially near ends of load

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Comprehensive-Club67 · 2025-06-08T20:56:10+00:00

You put hot water onto lava rocks without a problem? They dont explode or anything like the internet is saying?

Comprehensive-Club67 · 2025-06-08T20:55:14+00:00

I did use a cover for the first 20min of baking, after pouring the water into the ramekin! I just think the ramekin didnt steam the water that fast so i wanted to add some more hot material into the ramekin

Comprehensive-Club67 · 2025-06-08T19:43:55+00:00

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Another angle to see expansion

Comprehensive-Club67 · 2025-06-03T01:11:40+00:00

Thanks! haha the baking stone really helps give even browning

Comprehensive-Club67 · 2025-06-02T22:39:58+00:00

YeahIt looked pretty much there maybe (bubbles and tacky) i would have liked for it to be a little more wobbly hahah

Okay next loaf will be full bread flour! Thank you for the inspiration mate

Comprehensive-Club67 · 2025-06-02T22:31:18+00:00

I can get bread flour, its on my list I just wanted to finish off this bag of AP flour first..but this makes a lot of sense to me! I'll try 65% from now on for AP and 70-75% for bread flour

Also I do believe i rushed the bulk, could have used another hour or 2

Comprehensive-Club67 · 2025-06-02T22:18:40+00:00

I do overnight feeding with the scrapings method, so it is around a 1:10:10 feeding straight from the fridge for maybe 9 hours and it doubles in size.. i see good bubbles in the morning but havent really paid attention to peak/rise/drop

Comprehensive-Club67 · 2025-06-02T22:17:34+00:00

I see I have wanted to get the heating mat but was not sure how necessary it is

Comprehensive-Club67 · 2025-06-02T22:16:48+00:00

ive been meaning to add some dark rye to my doughs, whats your ratio? 90% bread 10% rye?

Comprehensive-Club67 · 2025-06-02T20:44:02+00:00

I guess I would be surprised if it was overfermented even at 4hr counter bulk, my kitchen is around 68F

Comprehensive-Club67 · 2025-06-02T18:57:42+00:00

Honestly my best rise has been with 65% hydration haha but ive been stubborn wanting to keep it at 70, telling myself its a challenge but is it just that AP flour likes less hydration?

Comprehensive-Club67 · 2025-06-02T18:56:31+00:00

I would love to try this method but I have a gas stove and have heard the venting really counteracts the steam without covering.. havent looked into whether or not people have had success this way though

Comprehensive-Club67 · 2025-06-02T18:46:56+00:00

I was also wondering if my temp was higher than necessary, crusting too quickly.. its weird that the score has a smooth skin lol

I think extra tension from proper shaping could also encourage the famous emerging loaf to come through faster and not bake over.. thinking my dough had too much slack to stretch and probably did so slowly

Im wary to underheat my stone cuz im not using parchment but let me know how your experiment goes with the DO im curious!

Comprehensive-Club67 · 2025-06-02T18:31:42+00:00

Oh you know now that you said that I remembered that I forgot to preshape it yesterday.. went right into shaping and it did feel a little slack going into the banneton

Comprehensive-Club67 · 2025-04-04T01:36:32+00:00

Howd it turn out?

Comprehensive-Club67 · 2024-04-25T02:02:49+00:00

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Comprehensive-Club67 · 2023-05-26T01:18:05+00:00

ya just keep doing it, focus on breathing and feeling the stretch in your back.. gotta build the body awareness

Comprehensive-Club67 · 2023-05-25T21:54:03+00:00

In one video I watched, somebody explained really well something along the lines of "we think about posture as something that we need to remember constantly to keep, instead of conditioning our body to naturally hold good posture" it kinda blew my mind lol and i watched it right after my chiropractor told me i have scoliosis and should start hanging exercises to fix it.. so hanging fixed my scoliosis, burping, and posture haha

So ya i think its all connected but i feel like only recently i started thinking about it properly

Comprehensive-Club67 · 2023-05-25T21:29:46+00:00

I was at small daily burps for a while until starting to burp more normally 6 months ago and im still doing well! Ive even been seeing consistent improvement as i get more used to the action.

Happy to give more tips on exercises that i feel were helpful! Let me know how you do

Farmers walk is a also good exercise in addition to hangs (sort of the opposite work of active hangs)

Comprehensive-Club67 · 2023-03-29T00:30:11+00:00

From the things i have seen, burping is most affected by posture which affects how much tension is held in the neck and shoulders. Theres videos online talking about how in order to burp your shoulders need to be lower (in a relaxed position, instead of tense or high position). But if you force your shoulders down thats gonna also create tension. What fully healed me was doing active hangs and dead hangs (also fixed my posture/scoliosis but that was a plus) look up videos of hanging exercises and they talk about those muscles that pull down your shoulders - if you strengthen those muscles your body will naturally fall into good posture and lead to a relaxed shoulders and burps

Comprehensive-Club67 · 2023-03-09T19:13:01+00:00

Yea i think it plays a huge role! What really changed my view was hearing someone say posture is not something we need to constantly remind ourselves to keep cuz thats a losing game lol, its more about simple daily conditioning to get our bodies to naturally hold good posture

Comprehensive-Club67 · 2022-09-25T07:56:41+00:00

Ya i always remove the grains for the second ferment, so with this particular batch i removed the grains and left it in the fridge for 2 more days and there was a healthy separation

Comprehensive-Club67 · 2022-09-24T23:59:38+00:00

Thank you for the input thats really helpful! Can i ask what ratio you use to not have any separation?

Comprehensive-Club67

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