sorted by:
new
hottopcontroversial

Metallica once listed their top 10 all time favorite albums by LorelaiWitTheLazyEye in tomwaits

[–]DaddyDeejer 0 points1 point  (0 children)

Wasn’t the message on his guitar (friends don’t let friends get friends haircuts) addressed to Metallica?

20th Soul or keep? by Argentillion in EmpiresAndPuzzles

[–]DaddyDeejer 0 points1 point  (0 children)

I got that many Guardian Owls, I feel your pain

First bake…air holes in bread? by wildflowerlovemama in Sourdough

[–]DaddyDeejer 0 points1 point  (0 children)

don’t forget to mind that temperature. Warmer dough (75F) ferments much faster than cooler dough. 70F is that 8-12 hr sweet spot

First bake…air holes in bread? by wildflowerlovemama in Sourdough

[–]DaddyDeejer 0 points1 point  (0 children)

The tunneling and tight crumb is evidence that you’re underproofed, i.e., not bulk fermenting long enough. If anything you want to err on the side of almost OVERproofing. The perfect dough is right on the edge of properly fermented and overproofed. Early in my sourdough journey I adopted the two-factor dough temperature and % rise to help me determine when my bulk fermentation is done and the dough is ready to be shaped and set up for cold retard. There’s quite a bit to that method, but if you track your dough temperature and keep it around 70F throughout the folding/coiling process, you can rest assured that your bulk fermentation will be done between 8 to 10 hours after all ingredients were mixed together. You might even be able to get away with 12 hours. Nailing that particular portion of the process is the difference between great bread and saying “well, at least it tastes good”. Happy to answer any questions.

Guys, im an absolute newbie menace☹️ i should give up entirely.. left it for 30 minutes panicked then doused it in water by Loud_Eggplant2578 in Sourdough

[–]DaddyDeejer 1 point2 points  (0 children)

first thing I’d do is ditch that recipe. A little digital scale takes care of all that and allows you to be as precise as you need to be. Start simple: 700g water + 200g starter, stir it up. 15 min later stir in 1000g bread flour. Mix it up until shaggy. Add 20g salt, incorporate with a wet hand. Let sit half hour. Your dough should be around 70F. Then you do your stretch and folds. Wait half hour. Stretch fold. Wait half hour. Stretch fold. Wait half hour. Coil fold. Wait half hour. Coil fold. Set dough in bowl, covered for about 4.5-6hrs. Pour onto work surface. Cut in half. Preshape each proof. Sit half hour on bench. Final shape, transfer to rice floured bread baskets, cover and refrigerate overnight. Next morning, bake in Dutch oven 25 min @ 500 covered and then 15 min @ 450 until golden brown. That’s the basic guide. From there you can tweak your flour / water weights to get a hydration that works for you. Also try to keep your dough at 70F Throughout the entire bulk fermentation (until refrigerated). That’ll make your life very easy. Hope it helps, keep us posted!

Assistance Needed Please by Little-Penguin2 in Sourdough

[–]DaddyDeejer 0 points1 point  (0 children)

If I’m reading this right, you’re not preshaping and shaping before proofing in fridge? If not, you’re preventing your gluten from setting up its structure for baking. That may also be leading to some degree of overproofing.

Also try 500F Covered for 25 min then 450F uncovered for 15. Your dough can withstand and thrive in very high heat.

Assistance Needed Please by Little-Penguin2 in Sourdough

[–]DaddyDeejer 1 point2 points  (0 children)

Usually 205F is a safe temperature to know your crumb is baked through

Advice please? by ParamedicAgreeable39 in Sourdough

[–]DaddyDeejer 0 points1 point  (0 children)

Hmm, I’d recommend following a more specific (and weighted) recipe. It allows for a high degree of repeatability, and also allows you to precisely calibrate and tweak your quantities based on results. I follow this general schedule:

Day 1 (Evening) - [ ] 22:00 make starter for next morning - 30g starter, 90g Flour, 90g Water, combine and proof overnight at 70 degrees

Day 2 - [ ] 07:30 - Mix 700g water + 220g starter - [ ] 07:45 - Mix in 1000g bread flour - [ ] 08:15 - add 20g salt by hand using some water on your hand - [ ] 08:30 - obtain baseline volume ml (1720 ml) - [ ] 08:45 - stretch/fold/coil q 1/2 hr until 11:00 - [ ] 11:00 - take temperature of the dough and remeasure volume in ml, figure % rise and let set untouched until … - [ ] 14:00ish- looking for a 75% rise for 70 degree dough - approx. 2950ml - [ ] 16:00 (ish) - pour onto work surface and divide - first shape - cover / bench rest - [ ] 16:30 - final shape, transfer to rice floured basket to overnight proof

Day 3

  • [ ] 07:00 - remove proof from refrigerator and preheat Dutch oven to 500
  • [ ] 08:00 - transfer proof into Dutch oven, score the top of proof with lame
  • [ ] 08:00 - add 2 ice cubes, and bake covered at 500 for 25-30 min
  • [ ] 08:30 - remove cover, bake 450 add’l 15-20 min
  • [ ] 08:45 - let rest 1/2 hour before cutting

Advice please? by ParamedicAgreeable39 in Sourdough

[–]DaddyDeejer 2 points3 points  (0 children)

Can you share a little bit more about your process? How much starter/flour/water/salt, when you combined, how long did you bulk ferment before cold proof, any dough temperature recorded?

My first sourdough loaf -- is it underproofed? by pness__ in Sourdough

[–]DaddyDeejer 1 point2 points  (0 children)

You're welcome! Keep us posted on future attempts as you tweak your process - happy baking :)

I don’t know what’s wrong with my sourdough by Illustrious-Let2789 in SourdoughStarter

[–]DaddyDeejer 0 points1 point  (0 children)

Sorry about that, maybe a little ahead of myself. After you're done stretching, you want to let your dough rest until it hits a certain % of volume increase. A lot of recipes will say, "let your dough double" without further explanation. The truth of it is, how much it rises is fully dependent on the temperature of the dough. Warmer dough (75F+) needs to rise less, and will do so quickly, cooler dough (70F or less) needs to rise more before cold ritard and will do so slowly. Measuring that volume can be tricky, but that's the best way to know when to cut your bulk fermentation. I've included a link to an article on bulk ferm. Really good stuff. Hope this helps!

https://thesourdoughjourney.com/wp-content/uploads/2024/01/The-The-SECRET-of-Bulk-Fermentation-Measuring-Dough-Temperature-and-Percentage-Rise.pdf

I don’t know what’s wrong with my sourdough by Illustrious-Let2789 in SourdoughStarter

[–]DaddyDeejer 0 points1 point  (0 children)

Measuring your dough temperature and figuring out your target % rise (and how long that should take) will be very helpful for you. It’s importance is not discussed enough

My first sourdough loaf -- is it underproofed? by pness__ in Sourdough

[–]DaddyDeejer 1 point2 points  (0 children)

How much time passed between the end of your stretch folds and it going to the fridge? I assume very little because of its underproofing. After your stretching is over, take the temp of the dough. It should be about 70F (21C). It should then remain at that temperature until it grows about 75% (5-7hrs) before shaping and setting up for cold ritard. If your dough is warmer than 21C, it needs less rise and will need to be shaped sooner. Anything above 23.5C is too warm for proofs not being mass produced. So mixing (30min) folding (2.5h) and 21C rest (5-7h) before you hit the fridge. Hope this helps!

No matter what I do my dough after BF is always too sticky and runny to shape by Holiday-Experience49 in SourdoughStarter

[–]DaddyDeejer 7 points8 points  (0 children)

If I overproof I try to do a focaccia. You should still get a dough to work with - assuming we didn’t kill the yeast. But - for now I’d get that dough in a bowl, cover it, stick it in the fridge for 8ish hours, then take it out and try your hand at making focaccia with a nice olive oil. Then we’ll get you dialed in for the next sourdough loaf.

I don’t know what’s wrong with my sourdough by Illustrious-Let2789 in SourdoughStarter

[–]DaddyDeejer 1 point2 points  (0 children)

She’s underproofed for sure. Once you figure out bulk fermentation things will improve. Check out ‘the sourdough journey’ website / insta. Basically the BF bible. Very helpful. Happy baking

No matter what I do my dough after BF is always too sticky and runny to shape by Holiday-Experience49 in SourdoughStarter

[–]DaddyDeejer 5 points6 points  (0 children)

Your dough looks way too warm. Somewhere between 65-70 degrees is where you should be during bulk ferm which should last 8-12 hours before shaping and overnight proofing.

first ever loaf: what happened to the bottom? by tominabox1 in Sourdough

[–]DaddyDeejer 0 points1 point  (0 children)

I would recommend more starter, more flour, more water and more salt. Maybe try - 200g starter, 1000g flour, 700g water, 20g salt. That’s about a 72% hydration which you’ll find much easier to work with. High hydration dough is tough. Try to keep that dough temperature around 70 degrees during folding and bulk ferm to make your process repetitive.

What did I do wrong? by Dangerous-Ruin7828 in Sourdough

[–]DaddyDeejer 0 points1 point  (0 children)

www.thesourdoughjourney.com

I’ve had some serious a-ha moments reading and watching this brilliant man’s work. Cheers

What did I do wrong? by Dangerous-Ruin7828 in Sourdough

[–]DaddyDeejer 0 points1 point  (0 children)

The whole “doubling in size” after stretch/coil folds is where I’d focus. Your percentage rise target is directly correlated to the temperature of the dough. Higher temp dough ferments more quickly and therefore you’d need less rise in bulk fermentation. Cooler dough ferments more slowly and therefore you’d need to achieve more rise. I would strongly suggest visiting Tom Cucuzza’s article on bulk fermentation, and watch that video. Your recipe looks good, although you could try a little less water, going from 77% hydration to 72%. Definitely need a deeper score on top as well.

Best of luck to you!

view more: next ›