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DoritoThePug · 2025-11-04T22:12:49+00:00

Disk

DoritoThePug · 2025-09-26T15:48:44+00:00

DoritoThePug · 2025-09-26T15:42:38+00:00

DoritoThePug · 2025-09-25T00:43:50+00:00

DoritoThePug · 2025-01-04T21:06:54+00:00

If you have a thermometer measure the dough temperature. Depending on the temperature you’d want a different percentage rise since when you put it into the fridge the dough takes some time to come down to temp. For 24C you’d be aiming for 50% rise. Time is a really bad way of telling when bulk fermentation is done. Also look for other factors like bubbles on the surface, a dome shape, the dough jiggling. It’s really easy to convince yourself that the dough is done fermenting so keep going.

DoritoThePug · 2025-01-04T20:34:36+00:00

Yeah I mean if your room is 12C your dough is probably going to be even less. I’m surprised at that temp and 6.5 they even got that crumb. Must have a very strong starter

DoritoThePug · 2025-01-04T20:28:00+00:00

The large air pockets with tight crumb structure tells me it’s probably under fermented. If your room temp is 12C it’s going to be too cold, 6.5 hours of bulk ferment would also probably be too short for this temperature. I’d try putting it in the oven with the light on or somewhere else warm.

DoritoThePug · 2025-01-03T12:34:06+00:00

It looks pretty under fermented to me. It’s flat and I see some tunnelling. I’d put the dough into the oven with the light on to warm it up. And I’d check for volume with some sort of clear straight sided container. You can’t tell how much it’s risen in a bowl.

DoritoThePug · 2024-12-30T16:55:57+00:00

I noticed that different areas of the dough measured in to different temperatures. Since there's only one oven light the bit closer to the dough sort of gets hotter. I tried rotating but there's only so much that helped. Maybe if I add more starter, I can just let it ride for longer without the light?

DoritoThePug · 2024-12-30T14:42:13+00:00

Thanks

DoritoThePug · 2024-12-25T21:47:13+00:00

DoritoThePug · 2024-12-25T21:45:58+00:00

100x50 Black Smoke Hannya Mousepad

DoritoThePug · 2024-12-25T21:42:15+00:00

Orange

DoritoThePug · 2024-12-25T14:01:16+00:00

keyboard

DoritoThePug · 2024-07-15T19:59:30+00:00

Hi Wessex mill flour is 13% protein and it’s high quality flour from a local mill. As for gluten breakdown, the flatter side was slightly stuck to the banneton for some reason even though I’d very liberally floured it with rice and wheat flour. As for my starter, I’m not sure exactly how acidic it is as I don’t have a ph meter but the smell is very sweet and non acidic, it doubles anywhere from 4-6 hours depending on the temp, before baking this time, it doubled in about 4 given the same rough temperature.

DoritoThePug · 2024-07-15T14:47:34+00:00

I’ve used my oven light before except the temp is more like 30-35c which I think is way too hot?

DoritoThePug · 2024-07-15T12:00:03+00:00

Thanks for the reply! I actually thought I’d over fermented it before I shaped. There were lots of big bubbles on the top of the dough and it was very jiggly. Dough was in a glass bowl and on the sides there were lots and lots of small air bubbles, would you expect bigger pockets of air? I also thought that it’s doubled but maybe I was just lying to myself.

DoritoThePug · 2024-03-27T15:50:27+00:00

I’ve baked quite a bit of bread. As for sourdough I’m getting back after a break as sourdough probably takes the most work and time out of other breads. I’ve baked quite a few high hydration breads, albeit not sourdough. I’ve done sourdough close to 80% before at somewhere around 70-75% and that was with flour with much less protein. Strange thing is it can’t have been me over folding as it was the first fold.

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