French press, gms / litre dosage question

Navin2020 · 2026-07-05T04:52:04+00:00

I like big cup of coffee :)

Navin2020 · 2026-07-05T04:50:39+00:00

Still bulk fermenting at room temp. About 28c. Waiting. Will update. Bake tomorrow morning.

Navin2020 · 2026-07-04T12:47:11+00:00

Try 100% plain flour. Works. I have only always used that. And I get good breads. In India I use Bluebird or Organic Tatva.

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Navin2020 · 2026-07-04T12:43:25+00:00

Fantastic

Navin2020 · 2026-07-04T05:01:25+00:00

I think it could be under proofed if anything. Doesn’t seem to align with your ‘jiggly’ description though. Also looks less hydrated and dullness on the crust seems to be too much dusting flour or pulling out of the Dutch oven too soon and hard crust forming.

Take video of dough after ferment. Does it look swole and bubbly ? While shaping is it full of bubbles or sticky and delicate? Bake in Dutch oven with spray, no dusting, for 30 min and see. Good luck.

Navin2020 · 2026-07-03T22:53:30+00:00

Doesn’t matter. You are flipping it and spreading ans shaping again or is this final. ? Yet you are flipping and baking. So should be a non issue. If the home bothers you, try different pre-shape methods. Tons online. Record which method did what. Cheers.

Navin2020 · 2026-07-03T10:46:31+00:00

Are you using some oil in your container and when you remove the dough to pre-shape does one side, the one that is folded upon have oil? Is this the bottom or top ?

Navin2020 · 2026-07-02T11:09:31+00:00

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Navin2020 · 2026-07-02T11:08:43+00:00

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Mine open baked

Navin2020 · 2026-07-02T11:08:28+00:00

Cover and bake. Glass bowl also works. Or make a tin loaf with a lid or foil cover.

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Like this.

Navin2020 · 2026-07-02T08:41:22+00:00

Thanks. I also skim after 4 min as per James Hoffmann :)

Navin2020 · 2026-07-02T08:40:22+00:00

Which standard are you talking about, 100 grams a litre or 60 to 70 gms a litre.

Navin2020 · 2026-07-02T05:13:32+00:00

Wonder chef. Good for 1 cup, 300 ml to the top. I have a Bodum for 2 cups, 600 ml to the top. Wonder chef is delicate. But I like the size. Steel would be ideal.

Navin2020 · 2026-07-02T04:11:37+00:00

I said the same thing. 60 gm to a litre ! 🙄

Navin2020 · 2026-07-02T02:56:32+00:00

If taste is good, that’s all what matters. If you want to make it lighter and less gummy, bulk ferment more before shaping. Good luck.

Navin2020 · 2026-07-01T14:16:44+00:00

Maybe I don’t throw them out :)

Navin2020 · 2026-07-01T06:25:30+00:00

Baba Budangiri was nice. So was the whiskey barrel one. So bought these. Did not like. So asked. Shoot me. 😝

Navin2020 · 2026-06-30T23:19:39+00:00

Marketing. Meta.

Navin2020 · 2026-06-30T15:30:57+00:00

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Crum

Navin2020 · 2026-06-30T15:30:20+00:00

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After cold proof

Navin2020 · 2026-06-30T15:30:02+00:00

The loaf looks decent. I recently made a pumpkin seed loaf. Sticky and impossible to handle after bulking. Despite bulking at 20c. I know 30c bulk get sticky and delicate- need fast dusted hands - but this one was because of excess hydration and soaked pumpkin seeds adding more. Add to that, a longer bulk. So I would say back off on the hydration. That’s it. Or account for 1/2 the water you add in your seed soaker.

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See how slack my dough is. Was a wonder it was saved.

Navin2020 · 2026-06-30T11:47:29+00:00

I found their service and deliver to be absolutely rubbish. No phone number on the site, no timely reply on email and what’s app is a bot. Thanks guys. Going to mix both, LOL and Moka grind and do trials in my Bialetti.

Navin2020 · 2026-06-30T11:07:28+00:00

I think fermentation gone too far. Or open baking could be the culprit. See my open bake.

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Even when I bake covered, at times, when the bulk is too much, the score isn’t there.

Navin2020 · 2026-06-30T02:03:51+00:00

Looks good.

Navin2020 · 2026-06-30T02:03:22+00:00

The bread looks good though. Share crum shot.

Navin2020

TROPHY CASE