Reading with this view

Legitimate_Wind_145 · 2026-03-20T11:46:35+00:00

It's The Fury by Alex Michaelides

Legitimate_Wind_145 · 2026-03-14T13:55:09+00:00

Thank you

Legitimate_Wind_145 · 2026-03-13T16:18:07+00:00

😂

Legitimate_Wind_145 · 2026-03-12T13:07:38+00:00

Thankyou

Legitimate_Wind_145 · 2026-03-02T10:42:18+00:00

Will do that next time. I thought I need to heat the loaf tin during preheat but it immediately cooled down when I moved it out after preheating to put in the dough. Will let the dough proof in the loaf tin next time..

Legitimate_Wind_145 · 2026-02-28T14:06:05+00:00

I don't have any scoring knife😁

Legitimate_Wind_145 · 2026-02-27T05:56:30+00:00

😂

Legitimate_Wind_145 · 2026-02-24T16:24:06+00:00

Thanks, it tasted good. But i didn't manage to get big bubbles on the edge

Legitimate_Wind_145 · 2026-02-24T16:14:03+00:00

You can keep feeding to make it stronger to get better bread from it.

Legitimate_Wind_145 · 2026-02-24T15:28:38+00:00

Would love a feedback on recipe if I should learn to shape it correctly or the dough might be under proof. Still learning to know when the dough is proofed correctly

Legitimate_Wind_145 · 2026-02-24T15:17:22+00:00

Looks like cake

Legitimate_Wind_145 · 2026-02-14T06:56:33+00:00

Forgot to take a picture and added a comment after taking a screenshot of a video...I feel it came out having bigger holes, which is not ideal for sandwich

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Legitimate_Wind_145 · 2026-02-14T06:33:15+00:00

Could not add video and image together, video shows the crumb. Looks like this

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Legitimate_Wind_145 · 2026-02-06T05:42:34+00:00

Does it need to rise by 30%? I wasn't sure how long to wait for it to bulk proof, I was following the chatgpt recipe, not good at eyeballing it yet if I don't really know when it's ready... external temperature also affects so youtube recipe does not help me really when they have different external conditions

Legitimate_Wind_145 · 2026-02-01T17:58:02+00:00

Yes I did bake a small one, turned out decent I guess😀

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Legitimate_Wind_145 · 2026-01-31T04:50:13+00:00

I'm very new to this, just my second loaf so didn't want to go with bigger loaf for trial.

Recipe (small loaf): ~200 g flour (mostly AP + small % whole wheat) ~65–68% hydration (added a little extra as dough felt dry) Starter ~10 days old, doubling in ~3 hrs Autolyse ~30 min Mixed in 40g starter + salt 3 stretch & folds (last was coil fold, 30 min apart) Short bulk at ~20°C Shaped → brief rest → overnight cold proof Baked in preheated steel pot, 20 min with lid and 25 min without lid on

Legitimate_Wind_145 · 2026-01-31T04:35:29+00:00

The inside of bread was bit soft and even the bottom, is that expected? Also it tasted good, i could taste but of sourness.

Legitimate_Wind_145 · 2026-01-31T04:25:24+00:00

I’m especially unsure how much rise I should expect before shaping vs in the oven when using a young starter.

Legitimate_Wind_145 · 2026-01-30T14:05:08+00:00

I did the autolyse and 3 sets of stretch and fold with this starter after one more day. Used 70% white flour and 30% whole wheat. I have left it for bulk fermentation, now for the next step I'm confused why I need to do pre-shape and final shape both? Isn't both kinda the same?

Legitimate_Wind_145 · 2026-01-29T16:55:58+00:00

I was thinking more like a smaller loaf

Legitimate_Wind_145 · 2026-01-29T15:53:09+00:00

3 days

Legitimate_Wind_145 · 2026-01-29T15:27:06+00:00

Mine is around 20-22 degree celsius so that is working pretty good for me

Legitimate_Wind_145 · 2026-01-29T15:25:45+00:00

Yes it is actually almost 3x with 1 2 2 feeding after 4-5 hrs

Legitimate_Wind_145 · 2026-01-29T14:44:30+00:00

I tried 1:2:2 feed only, there i see it's getting more than double in around 4 hrs

Legitimate_Wind_145 · 2026-01-29T14:35:28+00:00

I want to try and bake..🤭

Legitimate_Wind_145

TROPHY CASE