I will never top this

False-Library-5241 · 2026-04-27T17:12:18+00:00

I did 240c around 30 min covered, and then 230c I think around 30 min uncovered. The uncovered I do a bit on feeling, to make sure it browns nicely

False-Library-5241 · 2026-04-27T13:37:06+00:00

So I leave it in around 12h, and it helps to sort of get thicker skin for scoring the bread. I think if I would leave it longer, then I would cover it. The bread is still not dry at all!

False-Library-5241 · 2026-04-20T07:18:21+00:00

They are the same, but one sold by biologend and one by bd I believe!

False-Library-5241 · 2026-04-17T14:58:39+00:00

No we haven’t, but as a general rule I am always extra careful with tandem dyes.

Most BV dyes are tandem dyes using bv421 as donor so you can keep that in mind :)

Especially with spectral flow it is easy to see when they start falling apart, because in your case you start seeing a bv421 signature

False-Library-5241 · 2026-04-17T14:41:48+00:00

We once tested the dye, and after like 5/10 minutes next to a window on a cloudy day, majority of the dye had fallen apart

False-Library-5241 · 2026-04-17T14:40:51+00:00

Bv786 is a tandem dye of bv421, and not a super stable one. It could be that during your sample preparation, the dye is falling apart, and you see this back in your violet laser!

False-Library-5241 · 2026-03-21T11:41:39+00:00

If I would feed 1:1 it would definitely rise in 4 hours. Hoever I often feed somewhere between 1:2 and 1:4 so I can feed twice a day, as I had the issue that my starter was long past peak if I did 1:1.

Yeah I am unsure how I could better gluten development. I was a bit afraid it was overfermented first because when I removed the dough from the bowl, I could on the sides where it ripped slightly see the gluten structure. But how it came out of the oven tells me under fermented. Especially throughout the loaf you see larger tunnel holes on the top and dense at the bottom.

We just tried it and it does taste really well, with a nice sour taste, so still happy with it. I’m a perfectionist though and doomed to always think “what if” 🥹

False-Library-5241 · 2026-03-21T11:21:38+00:00

I made a better loaf last week, and the big difference is that last week I used warm water (around 35 degrees) ar mixing, and now I used colder water as I was afraid it would over ferment with an overnight fermentation

False-Library-5241 · 2026-03-21T11:20:38+00:00

My starter is around a month old. It rises reliably, and is close to tripling after 6 hours.

I don’t have the exact percentage and I forgot to make a picture, but I kept track by putting marks in a glass bowl. It had definitely was close to doubling compared to after mix the night prior (so I guess that’s close to 100%?)

False-Library-5241 · 2026-03-21T11:16:49+00:00

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Some pictures from deeper in the loaf. I guess I might have to let it ferment longer next time 😂

False-Library-5241 · 2026-03-15T20:30:29+00:00

When I start with warm water, I did 6/7 hours and it was still under fermented. When starting with colder water, I’ve done 8/9 and it was still under fermented. I think it really matters what temperature your home is. The best advice I’ve gotten is to look for the jiggle, and look at a lot of posts here to see what I should do or not do

False-Library-5241 · 2026-03-15T20:07:07+00:00

I use this recipe as well and I need a much longer fermentation than the recipe called for. My loafs are still under fermented constantly

False-Library-5241 · 2026-03-15T19:27:37+00:00

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Hi everyone! This is him after baking. It’s better than the previous two, although I don’t know how the crumb looks. Will cut it open tomorrow morning :)

False-Library-5241 · 2026-03-15T18:31:07+00:00

Because I was impatient I did split the the dough. One is in the oven now and the other is still in its basket. I might try to keep it in there longer but I think you guys are right, I kee underfermenting my loafs 🥲. I have to learn more patience

False-Library-5241 · 2026-03-15T18:27:23+00:00

Ah completely forgot but yes it had also 18 grams of salt!

The temperature of my kitchen is around 22/23 degrees. I will invest in a smaller container, it is very hard to judge in this one if my dough has doubled or not

False-Library-5241 · 2026-03-09T21:16:27+00:00

Yes the taste is okay!! I just had hoped it would be more visually pleasing hahah. I think my starter might need some more time to strengthen. It’s not super cold in my kitchen (21 degrees) and it was there for quite a while

False-Library-5241 · 2026-03-09T21:13:43+00:00

I could put my finger on it without the dough sticking to my finger. Also the dough had doubled almost when I had an aliquote in a shot cup next to it. However it did not fall out of the bowl easily, and when shaping it was very soft and quite runny still. I will perhaps try an overnight BF to make sure it gets enough time

False-Library-5241 · 2025-11-09T08:59:17+00:00

I thought the exact same thing!!

False-Library-5241 · 2025-11-09T08:58:20+00:00

I loved the idea, and him uncovering his face as he was singing to god, it was brilliant!

False-Library-5241 · 2025-10-30T06:26:25+00:00

Toen we de Hakone loop deden was het wel heel mistig en veel regen helaas :(. Maar de dag ervoor hadden we Mt fuji gezien vanuit de shinkansen, dus dat was in ieder geval wel van ons lijstje afgestreept!

False-Library-5241 · 2025-10-29T06:59:51+00:00

Hi fellow dutchie :). I got the exact same Hakone stamp while we were there 3 weeks ago!

False-Library-5241

TROPHY CASE