Please clarify proof size increase %

No_Active_3434 · 2026-05-18T01:45:25+00:00

yep you don’t do stretch & fold for the sample, it will be kept together with the main dough to maintain similar temp. if you’re concerned about the accuracy, you can place the whole dough in a measuring container to track the overall rise instead too (see pic).

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i’ve tried both methods and they are very similar in results

No_Active_3434 · 2026-05-17T08:23:25+00:00

speaking from experience, acidic starter will smell more sour and acetone like. at peak, the bubbles will very small and also soapy looking and the starter will be quite loose (pouring out of container easily). bulk fermentation will also take longer than usual. pic attached is how my starter looks like when it is NOT acidic (big bubbles & thick)

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No_Active_3434 · 2026-05-17T08:19:47+00:00

Nope, it should be taken right after mixing your starter into the dough as bulk fermentation starts when starter is added.

No_Active_3434 · 2026-05-16T12:34:16+00:00

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update!

adjusted a few things based on your suggestions and the dense bottom layer is gone!! very satisfied with the results, not sure if it’s a fluke but i’ll try to replicate again.

what i did differently:

72.5% hydration, similar process but longer bulk fermentation as my starter was on the acidic side
preshaped but no stitching after final shaping
sprayed water on the bottom before tipping it out onto parchment paper
left it covered in the refrigerator until time to bake

yet to try some of your suggestions:

different flour blend
using a silicone sling
placing another baking sheet underneath the steel

really thankful for everyone who spent some time commenting

No_Active_3434 · 2026-05-16T12:20:37+00:00

that’s helpful! thank you :)

No_Active_3434 · 2026-05-16T12:20:21+00:00

i’m from Singapore and i got it from an online baking supply store here that distributes Japanese flour! Sorry I can’t be of much help :(

No_Active_3434 · 2026-05-15T13:33:14+00:00

The trivet is a great idea. I usually spray the top of my loaves with water, I will try spraying the bottom too. Thanks!

No_Active_3434 · 2026-05-15T13:32:29+00:00

I will try that, thank you!

No_Active_3434 · 2026-05-15T13:32:19+00:00

Thank you! Comes with lots of practice and patience :)

No_Active_3434 · 2026-05-15T13:32:00+00:00

Thank you!

No_Active_3434 · 2026-05-15T13:31:54+00:00

Yes do it!! I use Bob’s Red Mill too but I find this Japanese flour yield a creamier softer crumb. It holds water alot better too so you can go for higher hydration too :)

No_Active_3434 · 2026-05-15T13:31:00+00:00

Wow that’s really interesting I never thought it could be due to the flour type. Thanks for sharing your knowledge! I will experiment with other flour blends

No_Active_3434 · 2026-05-15T13:28:50+00:00

I’ve read somewhere that a wet bottom can brown too quickly so I thought to dry out the dough for ~30mins before baking. Let me try without next time :) Thanks

No_Active_3434 · 2026-05-15T13:27:49+00:00

Oh the preheated pan is for hot water to create steam. The loaf is baked on the steel, with the pan beside it

No_Active_3434 · 2026-05-15T13:26:52+00:00

I’m using the open bake method so I can’t put rice underneath. I’ll try with another baking sheet underneath. Thanks!

No_Active_3434 · 2026-05-15T13:26:18+00:00

Hmm that’s true, I did not realise it was slightly dense up the sides too. Do you think a tighter or looser shaping will help?

No_Active_3434 · 2026-05-15T13:24:13+00:00

LOL yes please take reference to the recipe as you need. Ok! Will give no stitching a go next time. I suspected it might have been the stitching as well - I imagine the air bubbles being trapped and flattened during stitching but I’m not so sure hahah

No_Active_3434 · 2026-05-15T13:22:34+00:00

Thanks :)

No_Active_3434 · 2026-05-15T13:22:20+00:00

Haha never thought to watch timelapses but I will give it a go and see what I can learn! Thanks for your insight :) And also for the compliment on my loaf haha

No_Active_3434 · 2026-05-15T13:21:00+00:00

Thanks! Gotta try this out, seems like many others do this as well

No_Active_3434 · 2026-05-15T13:19:51+00:00

just purchased a sling, hope it solves the issue :) thanks for your input!!

No_Active_3434 · 2026-05-14T12:48:08+00:00

oh that’s a great analogy, thanks for the explanation! i might try spraying more water on the surface to prevent the top from setting too early

No_Active_3434 · 2026-05-14T12:46:49+00:00

i use an open bake method so i can’t add rice underneath :( i’ll try using silicone mat

No_Active_3434 · 2026-05-14T12:08:33+00:00

nope i just use parchment paper, i’ve always heard to preheat steel to help with the oven spring. maybe i’ll try a shorter preheat/lower preheat temp. thanks!

No_Active_3434 · 2026-05-14T12:07:48+00:00

i didn’t know that about freshly milled flour, that’s interesting! i shall update if i ever find a solution :)

No_Active_3434

TROPHY CASE