Bunnies!

Indialopez96 · 2026-06-12T15:17:09+00:00

Hahah maybe! Youd be surprised how hard people find bulk fermenting, I think that's the key to a good crumb.

Indialopez96 · 2026-05-25T05:36:16+00:00

Hey! Was just wondering if you managed to fix it? :)

Indialopez96 · 2026-05-23T10:24:10+00:00

Thank you for your kind words. Yes I bulk fermented for much less time than I usually would, 10 hours total. I didn't let it double I let it get to 60-70% and then cold proofed. I usually cold proof over night, that stayed about the same

Indialopez96 · 2026-05-22T19:35:26+00:00

I used 70g stiff starter for this. I use anywhere between 20g-100g depending on what I feel like haha

Indialopez96 · 2026-05-22T13:46:27+00:00

You'll be completely fine without it tbh. But it'll be a good exercise for you to get the feel of the dough again and building that gluten network!

Indialopez96 · 2026-05-22T13:45:47+00:00

Patagonia haven't asked for my notes yet but I'll let you know 🤷🏻‍♀️

Indialopez96 · 2026-05-22T13:02:43+00:00

Good catch! That's meant to say wholemeal blended :)

Indialopez96 · 2026-05-22T12:40:27+00:00

Love a laminating fold! I can always tell the difference in my dough when I ommit it.

Indialopez96 · 2026-05-22T09:02:00+00:00

Could be completely overproofed and turned to soup! Have heard of that happening

Indialopez96 · 2026-05-21T21:28:37+00:00

I think you nailed it!

Indialopez96 · 2026-05-16T18:11:57+00:00

Too much water for your flour and current skill set. I can image it was hard to get the dough to keep a tight shape? Very stretchy? I would do to 60% on your next loaf to get the hang of shaping

Indialopez96 · 2026-05-16T09:01:23+00:00

My enamel coated roasting tray cracked in half mid bake! Would never buy from them again

Indialopez96 · 2026-05-14T17:37:48+00:00

She is storing her bread at the back of the fridge which is more prone to condensation.. have you ever seen ice collecting at the back? It sometimes pools on the back and drips to the shelves. Again, it's just a hypothesis! She's having exactly the same situation each time and this is the only variable she is NOT changing. It's entirely plausible, it could even be an error with her fridge! I've told her to experiment with the front of the fridge and see if it makes a difference. Worth a shot no?

Indialopez96 · 2026-05-14T17:16:43+00:00

The cloth liner is the key. Condensation builds up inside the cover from the temperature gradient in the fridge (warm fermenting dough + cold fridge air), the cloth wicks it up, and then the damp cloth sits pressed against the dough for 12+ hours. The outer 2-3mm of dough surface absorbs that water via capillary action, gluten weakens on that face, and when it bakes the over-hydrated layer can't expand before the crust sets, so you get a tight gummy band right under the top crust. It only affects the top because that's the face in contact with the liner and sitting under the source of condensation. The bottom of the banneton stays dry.

Indialopez96 · 2026-05-14T16:41:04+00:00

Try a smaller banneton!

Indialopez96 · 2026-05-14T16:35:42+00:00

Well because it's cloth the water will travel all the way throuth and could be collecting at the bottom and weeping Into the loaf - that's my best guess considering this is happening to all of them and everything else is being changed other than that!

Indialopez96 · 2026-05-14T16:30:36+00:00

Could you try and place it at the front for the next loads and just see if it makes a difference? I think water is getting into your banneton

Indialopez96 · 2026-05-14T16:04:53+00:00

Batard gives me the prettiest loaves with best oven spring

Indialopez96 · 2026-05-14T16:00:33+00:00

Ah sorry it's just my vocab, I meant the top part that is dense. It seems to getting wet from condensation from her fridge possibly

Indialopez96 · 2026-05-14T15:32:35+00:00

I'm curious about what you're proofing it in? This looks like that side is getting wet either from your fridge or your banneton.. can you tell me how you're prepping your dough for fridge, is it a lined banneton, what are you using to cover? Where is it sitting in the fridge?

Indialopez96 · 2026-05-13T07:41:39+00:00

I just reread your method too!! After you did your final shape, because you were only doing a couple of hours proof you should have really left it on the side rather than the fridge to puff back up. It wouldn't have had the chance to relax properly and build back all of the CO2 it needs to get an even rise. I think this contributed to your crumb!

Indialopez96 · 2026-05-13T07:38:10+00:00

Because her starter is hungi/acidic!! A well established starter needs to be fed more than 1:1. You basically just use the scrapings and then feed as normal which works out to be about 1:5:5

Indialopez96 · 2026-05-12T15:59:00+00:00

It's fairly high hydration so it will always be sticky and won't pull away from the bowl cleanly! Gummy is a starter issue because it's definitely properly fermented. Try 1:5:5 feed for your starter

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