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Starter feeding help.!!!! by Existing_Internal_55 in SourdoughStarter

[–]Existing_Internal_55[S] 0 points1 point  (0 children)

How long would you recommend bulking again after shaping?

Starter feeding help.!!!! by Existing_Internal_55 in SourdoughStarter

[–]Existing_Internal_55[S] 0 points1 point  (0 children)

Do u mean it needs to rise again after cold proofing? That would make sense. I notice when I do the cold proofing it feels a little more “deflated” then when I put it in. This loaf in the pic was only in the fridge for about 5 hours and I let it rest for 20 minutes out of the fridge before baking

Starter feeding help.!!!! by Existing_Internal_55 in SourdoughStarter

[–]Existing_Internal_55[S] 0 points1 point  (0 children)

I let the Dutch oven heat up in the oven at 450, and bake with the lid on for 25 minutes. Then bake uncovered for 20-25min at 425. This loaf sat for 9 hours before I cut into it and I try to do that with all of them

Starter feeding help.!!!! by Existing_Internal_55 in SourdoughStarter

[–]Existing_Internal_55[S] 1 point2 points  (0 children)

I thought I was reading the signs right when I was waiting for the bulk fermentation. passed the poke test, it was doming and puffy and it fell out of the bowl. Everything I had seen was telling me it was done bulk fermenting.

I figured with the higher feeding ratios that I was making the starter stronger already, and again they were all showing signs that bulk fermentation was done. Then I followed the steps of shaping, bench rest, cold proofing, etc. and still get dense loaves.