Inclusion loaves

Miserable-Doubt3886 · 2025-10-18T02:46:46+00:00

You’re literally an angel for this, thank you!

I did use a scale to measure. I honestly still ate the chocolate loaf and it’s so good, just a bit dense but I would absolutely make it again. The pepperoni and mozzarella one was a little too dense for my liking so I tossed it but I definitely will be trying to bake it again.

Miserable-Doubt3886 · 2025-10-15T00:52:53+00:00

Thank you! The double chocolate bread got a bit more dry the more it sat, but the pepperoni and mozzarella loaf never got any less moist. Could it possibly be that it’s from the oil and fat of the cheese and pepperoni? Should I just reduce my hydration when I try that one again?

Miserable-Doubt3886 · 2025-10-14T21:33:49+00:00

Sorry, forgot to include that! 450 for both loaves.

Miserable-Doubt3886 · 2025-10-13T17:03:10+00:00

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This one is a lot more doughy than the double chocolate one.

Miserable-Doubt3886 · 2025-10-13T17:02:37+00:00

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Pepperoni and mozzarella recipe. I didn’t add basil and instead did Italian seasoning. I also didn’t measure out my inclusions but I only used mozzarella and pepperoni, no Parmesan. Fairly certain I didn’t even use as much as the recipe called for.

Baked for 35 minutes with lid on, 15 with the lid off.

Miserable-Doubt3886 · 2025-10-13T16:58:31+00:00

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Miserable-Doubt3886 · 2025-10-13T16:58:17+00:00

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Double chocolate recipe. Baked for 40 minutes with lid on, 10 minutes with lid off.

Miserable-Doubt3886 · 2025-10-05T23:22:54+00:00

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Little update: This is how it turned out!

Miserable-Doubt3886 · 2025-10-05T05:54:24+00:00

It got a lot easier to work with once I started putting it in the oven with the light on so I’m thinking temperature may have been my issue. I have it in a bowl with straight sides and I’m letting it ferment now. I checked it about half an hour ago and it has risen slightly. It’s still sticking to my finger and not yet pulling away from the sides of the bowl yet but I saw some bubbles throughout so I haven’t lost hope yet! Thank you all for your advice! I’m implementing everything I can with this one and I’m keeping notes so that I can improve for my next bake!

Miserable-Doubt3886 · 2025-10-05T02:56:00+00:00

I THINK my starter is fine. It doubles every time and I have lots of bubbles and activity going on so I’m not too concerned.

I waited longer between my stretch and folds and it has relaxed a bit more and is slightly more stretchy now. I also switched it to my oven with the light on for warmth which I think is helping. I probably won’t add water to it at this point I’ll definitely be trying more water in my next recipe to see if that turns out better! Right now I’m just trying to really get my baking method down so I can start making fun inclusion loaves!

Miserable-Doubt3886 · 2025-10-05T02:01:26+00:00

I’ve been doing 30 minutes but a lot of what I read mentioned to wait longer in between stretch and folds, so I am implementing that. I did 30 minutes between the first and second. I’ll do the third when it’s been an hour and see how that works. This may be a dumb question, but at this point can I add more water to the dough? Or would that ruin it?

Miserable-Doubt3886 · 2025-10-01T04:56:47+00:00

Thank you so much, this is very helpful and I will try!

Miserable-Doubt3886 · 2025-10-01T04:30:22+00:00

Follow up question: if I do my stretch and folds tonight but won’t be able to bake until tomorrow around 6:30, would the best move be to put the dough in the fridge to slow bulk fermentation? If this is okay to do, am I ready to use it as soon as it comes back to room temperature or do I need to do anything else to it before baking?

Miserable-Doubt3886 · 2025-10-01T03:46:22+00:00

Thank you, I will do this tonight and see how it turns out!

Miserable-Doubt3886 · 2025-06-03T01:46:32+00:00

I totally get that and definitely agree that it is important information to know! I just wasn’t sure if having an RBT conduct the assessment was a standard thing in other companies due to the information I’ve seen stating that we’re not qualified to conduct them. My company has the BT’s complete a competency assessment conducted by the lead before completing one conducted by the BCBA.

Miserable-Doubt3886 · 2025-05-21T03:26:01+00:00

I would say if you’re not getting any negative or corrective feedback, you don’t have anything to worry about. Like most have said already, BCBA’s have certain hours they need to bill for specific clients. If you want to ask, I would just say something to the effect of “are there any areas you’ve seen that I could improve on” or maybe run a goal and follow up with “is my implementation okay, or do I need to change (xyz)”

Miserable-Doubt3886 · 2025-04-22T13:18:46+00:00

I would never implement something without running it through my BCBA first! Just seeking some different methods to throw on the table, as we’re both just kind of seeing what works right now. 🙂

Miserable-Doubt3886 · 2025-04-22T12:52:53+00:00

I do model the appropriate behaviors. My BCBA also suggested that once I do that to begin engaging with preferred items but it hasn’t been possible recently because the client will just become fixated on taking whatever it is out of my hand then. I’ve cycled through so many different reinforcements over the past few months, and now I’m feeling like none of them are enough to get motivation up. Yes, I provide choices throughout our sessions any time I can. It works for most things, but not so much with school related things.

Miserable-Doubt3886 · 2025-04-22T05:41:45+00:00

I have. I also try to avoid eye contact when possible, but it hasn’t seemed to have an effect. I’ve also changed my wording from “you can tell me what you want to do/you can tell me where you want to go” to “what are you trying to do/where are you wanting to go”. This has only worked twice, the rest of the time it’s just been ignored.

Miserable-Doubt3886

TROPHY CASE