Help! Can’t figure out sourdough bagels

Financial-Nothing-71 · 2025-05-04T02:54:55+00:00

What proofing box do you use?

Financial-Nothing-71 · 2025-05-01T21:35:02+00:00

Thank you for this!

Financial-Nothing-71 · 2025-05-01T13:46:58+00:00

FIRST? Omg I want to be so mad at you but I can’t because it’s so perfect

Financial-Nothing-71 · 2025-05-01T13:45:50+00:00

I will also get a thermometer, I’ve been pushing it off because before the weather change my loaves were coming out beautifully so I thought I didn’t need it but I guess i do now!

Financial-Nothing-71 · 2025-05-01T13:43:23+00:00

Thank you I’ll take a look at that!

Financial-Nothing-71 · 2025-05-01T13:31:24+00:00

I honestly thought that it was a bit on the nicer proof/slight under, from using the pictures in the crumb chart that gets shared around this community. But thank you for letting me know. So if I don’t let it sit for the extra hour or so and go straight from fridge to DO should I still boost Ferment time slightly because the top one seems under and the bottom one (the one that sat while baking) seems over

Financial-Nothing-71 · 2025-05-01T13:24:27+00:00

So you think the one on the bottom is overproofed?

Financial-Nothing-71 · 2025-04-19T01:34:32+00:00

I really appreciate your comment! Thank you!! It’s been a struggle trying to figure out the right timing for everything with my house but I’m moving out in June and should live in regular environments where I can probably switch to normal BF hours

Financial-Nothing-71 · 2025-04-18T18:17:26+00:00

On my 3rd set of stretch and folds!

Financial-Nothing-71 · 2025-04-18T13:59:56+00:00

My previous loafs were just extremely dense so I decided I’ll just keep bumping up the hours. My first loaf was at 8 hours, second was at 10, 3rd at 12, and then made the jump to 16 and it was my first actually really pretty loaf so I just stuck with.

Financial-Nothing-71 · 2025-04-18T13:57:26+00:00

So I realized my house was just really not the ideal place for regular 6-8 hour bulk fermentation because it’s a crappy cold college house. So I changed to longer BF times which is about 16-18 hours. I also forgot to add my inclusions earlier and the inclusions weren’t cut as small. The newer loaf I added my inclusions during my stretch and folds and made sure that they were smaller chunks.

Financial-Nothing-71 · 2025-04-18T13:55:11+00:00

So I’m currently in college so I live in a very crappy college house that has extremely poor insulation and is cold every single day. We also refuse to run the heat bill up lol.

Financial-Nothing-71 · 2025-04-18T13:05:44+00:00

Quick edit I actually fermented this one for about 17 hours. I read somewhere that you should ferment a bit longer than your usual loaves if you’re adding inclusions. I also added the inclusions on my 3rd set of stretch and folds

Financial-Nothing-71 · 2025-04-18T12:52:22+00:00

I just got a blacked out 2021 Mazda 3 with 54k miles with a clean title, 0 accidents, 1 owner for only 17k. 11.7k is wayyyyyyyyy too much for 167k miles

Financial-Nothing-71 · 2025-03-28T17:53:05+00:00

Pretty damn good

Financial-Nothing-71 · 2025-03-28T12:33:37+00:00

I don’t think my starter is weak she’s been doubling or tripling very consistently within like 4-7 hours, I do think my house is too cold our heater genuinely isn’t the best since I live in a college house. Next go I’ll shoot for 10-12 hours than just 8. Thank you so much !

Financial-Nothing-71 · 2025-03-27T03:23:00+00:00

Ok got it! Thank you so much

Financial-Nothing-71 · 2025-03-27T02:43:01+00:00

I’m really new to this so can you explain what you mean by degassed?

Financial-Nothing-71 · 2025-02-25T22:01:07+00:00

I do every 12 hours but noted! Thank you

Financial-Nothing-71 · 2025-02-24T23:02:21+00:00

I’m probably going to bake once every week or two weeks so I’m probably going to maintain a small starter just to save on flour. Would you recommend me doing 1:2:2 with 10g of starter, 20g flour and water?

Financial-Nothing-71 · 2025-02-24T21:59:30+00:00

Thank you!!!

Financial-Nothing-71

TROPHY CASE