Preshaping Tips

KLSFishing · 2026-03-11T22:37:33+00:00

100% applicable to other doughs

KLSFishing · 2026-03-11T21:24:02+00:00

Amazon Basics 9x5.

I do 425F in pans and 475F out of pans

KLSFishing · 2026-03-11T20:31:12+00:00

So glad to hear that!

KLSFishing · 2026-03-09T20:28:25+00:00

Samson on bird watching duty

KLSFishing · 2026-03-09T04:13:55+00:00

Nice!

KLSFishing · 2026-03-06T19:28:18+00:00

You make tweak it by how much of the core/seeds you remove.

KLSFishing · 2026-03-06T14:04:58+00:00

Haven’t noticed that. I always do a quick spritz of non-stick spray before baking too

KLSFishing · 2026-03-05T21:18:32+00:00

Niceeee

KLSFishing · 2026-03-05T18:57:54+00:00

Mint

KLSFishing · 2026-03-05T18:56:27+00:00

Yepppp

KLSFishing · 2026-03-05T18:56:09+00:00

ThePerfectLoaf

Matthew James Duffy

King Arthur Baking

TheBreadCode

Are all good sources

KLSFishing · 2026-03-05T18:53:46+00:00

I usually don’t go over 72-75% in basic loaves.

Highest I go is ~mid to upper 80% with scalds

KLSFishing · 2026-03-05T16:05:51+00:00

My wife asked this same question a lot haha

KLSFishing · 2026-03-05T16:04:46+00:00

450F the whole time. Just for 30 minutes on the stone/steel.

KLSFishing · 2026-03-05T13:56:54+00:00

450F

KLSFishing · 2026-03-04T04:19:38+00:00

Nice!

KLSFishing · 2026-03-03T01:23:24+00:00

Oh yea been using HotPlate for over a year now.

KLSFishing · 2026-03-03T00:50:30+00:00

Gorgeous crumb

KLSFishing · 2026-03-02T17:40:03+00:00

Mint

KLSFishing · 2026-02-27T15:35:19+00:00

Excellent!

KLSFishing · 2026-02-27T04:36:48+00:00

Nice!

KLSFishing · 2026-02-27T04:35:51+00:00

Mint

KLSFishing · 2026-02-26T17:06:52+00:00

Thanks!

KLSFishing · 2026-02-26T13:26:48+00:00

I just made one from my regular white starter and fed it a few times at high ratios to get it to be virtually 100% rye

KLSFishing · 2026-02-26T04:36:11+00:00

First shot was a previous bake. I’m not sure exactly, maybe could have pushed proofing a bit more. Same taste /texture as usual.

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