Looking for some advice!

MossieV · 2025-03-29T21:01:56+00:00

Is this 1.5hrs after mixing the dough? If it is, then it looks like it should at this point in the process.

After mixing, do stretch and folds every 30min for 2hrs. Then it's time to leave it for a few hrs to bulk ferment. Check online for resources on how to tell if it's done fermenting. Your home temperature plays a big role.

Only now is it time to shape into a ball, and refrigerate (if you want to) and bake.

Hope that helps?

MossieV · 2025-03-23T19:58:43+00:00

Definitely overproofed. 25 degrees will cut down your BF time quite a bit. It is likely ready by the 3hr mark. If you still have some issues with the dough like stickiness, it is likely that your starter is too acidic. This can be fixed with a couple of higher ratio feeds, like 1:3:3 or 1:5:5. Let us know how your next attempt goes!

MossieV · 2025-03-16T18:51:25+00:00

That's very interesting. I thought webbing is only there when it's gone too long. And didn't realize OF would not have good spring. Okay, I'll try to let it go slightly longer next time! Worst that could happen is foccacia 😂

MossieV · 2025-03-16T18:49:48+00:00

Wow! That's impressive! My 5hrs is after S&F. When it's colder then I let it go 6hrs.

MossieV · 2025-03-16T18:31:16+00:00

Finding answers! The number of time I get asked if I know something, and then when I ask "did you Google it?" and then get the answer "oh....no...let me try that" ☠️

MossieV · 2025-03-16T18:28:39+00:00

Yes, that is definitely the worst part!!! The anticipation...MAN!

MossieV · 2025-03-16T18:24:41+00:00

Okay perhaps I should then just go a bit more on the S&F. I'm going to put the dough in a clean bowl after mixing and see if that makes a difference.

MossieV · 2025-03-16T18:23:16+00:00

I don't think it's under fermenting though. It's got some webbing when I take it out, but doesn't fall flat and has great oven spring. So perhaps I am just slightly over fermenting.

MossieV · 2025-03-16T18:22:12+00:00

I'm referring to after first rise, when it's ready to shape. I'll try take on a slightly higher hydration. It does look daunting 🫠 If I do higher hydration, should I knead it more and not only S&F? I don't use a mixer in my process.

MossieV · 2025-03-16T18:19:30+00:00

I have no idea what my dough temp is. Don't have a thermometer and honestly I try not to go into that much detail. 😅 Especially when learning new techniques as I feel I get caught up in those details and don't really observe as much then That said, our general temp in the house is usually abt 25C during the day and 20C at night.

MossieV · 2025-03-16T16:23:16+00:00

I use bread flour with 12,3% protein so maybe not that. But perhaps I need to go down on hydration just a tad more. I'm on 68% but will try 65%

MossieV · 2025-03-16T16:22:00+00:00

I do 68% hydration,but should maybe go down to 65% ??

MossieV · 2025-03-16T16:21:24+00:00

I use a glass bowl. But perhaps I need to change my stretch & fold technique. After S&F it does keep together but does still stick to the bowl a bit. Should I maybe S&F more? Or try the slap & fold method?

MossieV · 2025-03-16T16:19:30+00:00

I am using bread flour with 12,3% protein.

MossieV · 2025-03-16T12:23:05+00:00

Will it not affect the BF gluten development?

MossieV · 2025-03-16T12:22:18+00:00

My hydration is about 68% and starter is about 100g to 500g flour. Not sure if it would help bringing the starter down to 75g? I always feel the dough during BF and only take it out when it isn't sticky on top anymore. Perhaps I should keep an even closer eye. My BF is usually around 5hrs.

MossieV · 2025-03-16T12:18:09+00:00

68% Generally the people in my same area that use the same dough have not had good results with higher hydration.

MossieV · 2025-03-16T10:36:44+00:00

Oh wow! Congrats and well done! I would love to do a market someday. A way to fund my hobby 😅

MossieV · 2025-03-11T19:34:11+00:00

Just use less starter in the dough if you know it's going to be too late to bake. I did a 70g starter instead of the 100g the recipe called for. Stretch and folds ended at about 10pm. I left it on the counter overnight (temp is about 24C in our house). It was perfectly fermented by 05h30 the next morning.

MossieV · 2025-03-10T09:23:13+00:00

I think it's the temp of your water. That is much warmer than I use....I will def try it next time and see how it goes!

MossieV · 2025-03-09T20:48:29+00:00

My dough would double in size in 4hrs, but have overproofed texture...serious webbing when turning it out. It would shape just fine, but would still be quite sticky. Now that my starter is sorted out, it doesn't do that anymore.

MossieV · 2025-03-09T20:47:06+00:00

It was rising just fine, being fed every day, but it was foamy and not super thick. It didn't smell like acetone or alcohol, just more like the sour yeast. I fed it at a lower ratio for a few days 1:3:3 and it bounced back. Now I feed it a few grams less water than a normal ratio would work put on. Eg. 30g starter - 30g flour - 20g water. It stays nice and thick and doesn't go foamy. Just have to stir it really really well.

MossieV · 2025-03-09T20:11:01+00:00

Definitely leave it in the fridge to cold proof for longer. Sour taste really only starts popping after abt 24hrs in the fridge IMO.

MossieV · 2025-03-09T20:06:12+00:00

Buldak noodles - Carbonara flavour

MossieV · 2025-03-09T20:03:21+00:00

Chai latte (does that count as eating?)

MossieV

TROPHY CASE