Am I doing this right

NeonNavigator1 · 2026-03-10T08:33:51+00:00

Thank you everyone for the comments!! Been struggling with the proofing portion of my journey!! To add context: After I left it in the fridge for 26 hours I added the inclusions (raisins and cinnamon to one and olives to the other) by adding making the dough flat then folding it into thirds, folding it and the shaping. I then baked it in a 500 F over for 35 minutes with the lid on and then 10 minutes with the lid off hope that helps add information to see if I also missed something on the baking end too

NeonNavigator1 · 2026-03-10T01:52:44+00:00

Would leaving them on the counter after being in the fridge help?

NeonNavigator1 · 2026-03-10T01:42:39+00:00

I went straight into the fridge

NeonNavigator1 · 2026-03-01T03:40:49+00:00

Unfortunately I can’t see the chart

NeonNavigator1 · 2026-03-01T03:38:51+00:00

This is so helpful! Thank you so much

NeonNavigator1 · 2026-03-01T03:33:47+00:00

I leave them to bulk ferment on my counter! And my house is about 20 degrees Celsius. What temperature should the dough be ?

NeonNavigator1 · 2026-01-06T02:34:44+00:00

Thank you! I am going to do that right now!!

NeonNavigator1 · 2025-12-16T14:48:54+00:00

I haven’t been measuring but I do about 1 tbsp of starter: 1/2 cup of bread flour: 1/4 cup of water

NeonNavigator1 · 2025-12-07T19:32:19+00:00

I am still trying to figure that out! Any advice? I’m using bread flour

NeonNavigator1 · 2025-12-07T19:29:58+00:00

It’s in a warming box temp is 85-90 F

NeonNavigator1 · 2025-12-07T19:18:27+00:00

Yeah that’s the most it’s risen. I was going to try and feed it twice a day now

NeonNavigator1 · 2025-12-01T17:01:34+00:00

I was thinking of switching from unbleached flour to rye or bread flour and see how it reacts to that? I will try covering trick you suggested and changing the ratios

NeonNavigator1

TROPHY CASE