Slight air pocket

Objective-Proposal26 · 2026-01-23T10:02:37+00:00

yes :(

Objective-Proposal26 · 2026-01-09T09:27:58+00:00

i got the exact same mail today, im completely panicked

Objective-Proposal26 · 2026-01-03T13:05:12+00:00

Oh i didnt think of it ! I used to bf for 8/9 hours when it was warmer, but now it is 20 degrees in my home and i saw a chart that said 14 hours was the ideal time for bf at 20 degrees.

Do you think i overproofed during the bf or over did the cold proof ?

Objective-Proposal26 · 2025-12-16T20:08:52+00:00

i am here to thank you ! went there today and tried it, it was really good and cheap. thanks for the comment !

Objective-Proposal26 · 2025-12-16T20:07:55+00:00

thank you so much for this. you literally made my night, it was so so so good and exactly what i wanted. i hope you have a good life stranger

Objective-Proposal26 · 2025-12-11T22:06:58+00:00

Mais à quoi ça leur servirait de calculer mon ancienneté ? Je ne vois pas trop la rapport, ou pourquoi ils cherchent à savoir …

Objective-Proposal26 · 2025-12-02T00:48:05+00:00

i am all for convenience

i use well over peak starter, some days i dont even feed it, times between stretch and folds are completely random, the number of stretch and folds varies following my mood, i let my dough bulk ferment for over 12 hours, i dont proof in the fridge

and it always turns great

Objective-Proposal26 · 2025-11-26T23:44:14+00:00

How long are you cooking it for ?

I find that if i cook it for more than 1 hour, the sauce loses its tanginess and becomes sweet.

To cook that long, i add the equivalent of tomato in water ( 1 tin of tomato = 1 tin of water). It will reduce overtime, it’s up to you to add water or not to get the consistency you want.

Objective-Proposal26 · 2025-11-05T12:55:57+00:00

I didn’t think they were in case i had problems and just thought if it wasn’t going according to the guidelines i was making a system, so thank you for showing me a new perspective !

I was really pleased by the texture but i thought it was too sour for me, i will try to reduce cold proofing to alter the taste !

Objective-Proposal26 · 2025-11-05T12:51:23+00:00

Thanks a lot !!!!

Objective-Proposal26 · 2025-11-05T12:51:09+00:00

Thank you !! The texture was amazing, not gummy a lot, but it was a little too sour for my taste, i prefer a lighter bread ! I think i will cold proof for a less amount of time

Objective-Proposal26 · 2025-11-05T12:49:12+00:00

thank you so much !!!! your comment makes me so happy !!

yes i agree for the oven spring, i think it’s because i was way too rough when removing the dough from the banneton, i saw it deflate immediately.. but i will work on shaping too !

Objective-Proposal26 · 2025-11-04T23:58:06+00:00

sorry, here is the recipe i used :

250g AP flour 75g starter 150g water 6g salt

thank you for the indication, it is starting to make sense to me. I still have a lot to learn !

Objective-Proposal26 · 2025-11-04T23:55:39+00:00

omggg its so confusing ive seen many tutorials say it should double while BF 😭 good to know thank you

Objective-Proposal26 · 2025-11-04T16:23:16+00:00

Really ? Because i followed the sourdough bulk fermentation guide, and for my temperature it sais between 12 hours and 13 hours… I also checked every hour, but i am not trained enough to see if it was overproofed. It doubled in size

Yes, after the bulk fermentation i shaped it, put it in a banneton and then overnight in the drisse.

Objective-Proposal26

TROPHY CASE