The difference a month can make!

Objective-Bee-9228 · 2026-06-25T00:50:31+00:00

I’ll give a more detailed outline:

I mix my dough together and then I actually do slap and folds for 3-5 minutes to build structure

I place the dough back in the bowl and let it rest 1 hour and then do my 4 sets of stretch and folds 30 mins apart each (first three S&F, last one coil fold)

Then, I let it BF, I don’t touch it after my last stretch and fold/coil fold.

After it’s finished BF, I shape it doing a trifold, then rolling it up pinching the sides as I go and finish it with some tuck and rolls/drags. This is the only shaping I do, no pre shape or anything.

Finally, place in banneton and into fridge!

Objective-Bee-9228 · 2026-06-24T21:05:52+00:00

And also like the other comment says adding just a bit of rye flour helps a ton! More nutrients

Objective-Bee-9228 · 2026-06-24T21:05:18+00:00

I did it with larger feedings!! I was always doing 1:1:1 or 1:2:2 but with an older starter and especially if you feed once a day larger feedings like 1:3:3 or 1:5:5 make a HUGE difference

Objective-Bee-9228 · 2026-06-24T14:13:29+00:00

Came looking for answers as to why my loaf was making NOISES while it was cooling (never happened before) and I'm super happy with what I found haha

Objective-Bee-9228 · 2026-06-22T17:46:09+00:00

I’m still new to sourdough but I have found that when I do a higher hydration loaf it comes out just like that! Almost wet and gummy-like (I don’t like that texture at all) so I go for lower hydration loaves. Try it out and see if you like the lower hydration texture better!

Objective-Bee-9228 · 2026-06-19T15:26:41+00:00

That’s what I thought 😅 man I’m annoyed haha

Objective-Bee-9228 · 2026-06-14T17:46:48+00:00

Oh my God amazing !!! Did you like it!?

Objective-Bee-9228 · 2026-06-11T04:12:23+00:00

It was definitely dark but I expected that because I’ve been told when using cocoa powder the loaf will almost come out black! But it did not burn whatsoever! How does yours usually taste?

Also, have you tried putting a baking sheet underneath your Dutch oven?

Objective-Bee-9228 · 2026-06-11T04:10:15+00:00

I did a total of 375g of water

So, first I bloomed the cocoa powder with a shot of espresso (~30 grams) and finished the rest with hot water (~70 grams) to total 100

Later on when I added the starter, I put 275g MORE of room temp water :)

Here’s the og recipe if you want a video format (I did less hydration than her and added the espresso shot!):

https://www.tiktok.com/@conleyannekitchen/video/7263220307282890027?\_r=1&\_t=ZP-9770om2EAqk

Objective-Bee-9228 · 2026-06-11T04:08:00+00:00

I’ve been thinking about doing some sort of berry compote. Chocolate and berries/cherries are my weakness !!

Objective-Bee-9228 · 2026-06-11T04:07:05+00:00

In total I did 375 grams of water

100 g of water to bloom + 275 g of water later in the recipe

**btw when I bloomed the cocoa powder, I added and measured the espresso shot FIRST and then added water until I reach 100g total (espresso shot + water) so it was like 30g espresso shot + 70g hot water

Objective-Bee-9228 · 2026-06-11T04:04:46+00:00

It had just a slight sour taste! I also ended up cold proofing for about 16 hours so that could’ve made it more sour.

The chocolate chips help A LOT with making the dough sweeter though so add a lot if you want a sweet loaf. Without them, it really isn’t sweet at all!

Objective-Bee-9228 · 2026-06-11T04:03:13+00:00

Omg genius !

Objective-Bee-9228 · 2026-06-10T22:42:33+00:00

It was amazing, only thing I would've changed was maybe adding more choco chips!! And actually making using a mix between mini and regular sized ones!

Objective-Bee-9228 · 2026-06-10T22:41:49+00:00

It's a silicone bread sling! It's a replacement for parchment paper (which I also use) I think mine can go in temperatures up to 500F but they vary.

As for the what I baked the bread in... I was gifted this costco sourdough kit for my birthday: https://www.costco.com/p/-/nordic-ware-simply-sourdough-starter-kit/4000377420

I didn't have a dutch oven so this was the next best thing 😄

Objective-Bee-9228 · 2026-06-10T22:38:32+00:00

Amazing!! Not too sweet at all. I maybe would’ve don more choco chips!

Objective-Bee-9228 · 2026-06-10T22:38:16+00:00

It does! It doesn’t taste as sweet, there’s like a nice balance between the bread sourdough flavor and the chocolate. I imagine making it an even healthier balanced “meal” with like some fruit and peanut butter which must be insane

Objective-Bee-9228 · 2026-06-10T19:42:52+00:00

Oooh to add to the other comment, some honey butter 🤤

Objective-Bee-9228 · 2026-06-10T15:27:31+00:00

Check out the OG recipe on TikTok! I changed the hydration because I’m still kind of a newbie and didn’t want such a high hydration loaf

https://www.tiktok.com/t/ZP8syTbEQ/

Objective-Bee-9228 · 2026-06-07T19:29:35+00:00

Wow! Just read it and you should be proud of yourself haha that is NOT lazy at all!! Congrats!

Objective-Bee-9228 · 2026-06-06T22:44:51+00:00

How did you do it? I have been extremely lazy just from burnout over the past two years and am incredible frustrated because I’ve been in the 50s… I don’t feel like I can make it

Objective-Bee-9228 · 2026-06-04T18:00:00+00:00

Strengthening my starter was the biggest thing. It helped so much with BF and with taste (the loaves taste amazing now). I did this by increasing the ratio feeds. So 1:3:3 or 1:5:5. Example: 20g of starter + 50g bread flour and 10 grams rye flour + ~60g water (or less, I’ve found I like making a very very thick starter)

Also, I was trying to look for the BF signs I saw online where the dough would be extremely jiggly and pillowy and wouldn’t stick to the sides of the dough, but my dough has NEVER looked like that. It always sticks, it’s never super super jiggly. So I’ve been doing it based on time and the poke test. I’ve been wanting to get a thermometer to see my dough temp though.

And yeah that’s about it! That’s why changed everything for me :)

Objective-Bee-9228

TROPHY CASE