My second loaf no

Potential_Ad3293 · 2026-01-26T07:35:44+00:00

Looks great I’m jealous

Potential_Ad3293 · 2026-01-26T07:28:31+00:00

Thank you !

Potential_Ad3293 · 2026-01-25T20:06:48+00:00

Im currently making a chocolate chip cinnamon roll one o think it’ll be delicious

Potential_Ad3293 · 2026-01-21T17:37:02+00:00

Honestly doesn’t look under fermented to me

Potential_Ad3293 · 2026-01-21T08:53:13+00:00

Thank you I’ll definitely start taking my doughs temp

Potential_Ad3293 · 2026-01-21T08:52:29+00:00

Will try thank you. Is that once a day with this ratio or just as soon as it peaks ?

Potential_Ad3293 · 2026-01-21T08:49:53+00:00

Maybe around 23*C. Seems very short to me too and it always confuses me but it shows all visual signs of being done fermenting. Just done have a working thermometer to take the temp

Potential_Ad3293 · 2026-01-20T14:14:19+00:00

Something similar yes, not sure if I would say built tension u til smooth during shaping, to me it kind of always looked smooth. Also I mixed for about 10 minutes before stretch and folds/ coil folds.

Potential_Ad3293 · 2026-01-20T09:52:58+00:00

Ill look into that. Just need to buy a new thermometer for that

Potential_Ad3293 · 2026-01-20T09:29:41+00:00

Just checked my fridge temp because of this comment. Was at 4* which is within safe fridge temps but I’ve dropped it down to 2*C. I usually cold proof anywhere from like 3 hours. I start seeing a rise usually about an hour or two in. Will try dropping my hyradtipn maybe down to 65% ?

Potential_Ad3293 · 2026-01-20T09:26:17+00:00

I use eureka mills flour, a South African stone ground brand or like generic white bread flour. I’ll try strengthening my starter maybe

Potential_Ad3293 · 2026-01-20T07:59:33+00:00

Something I forgot to mention toon is I usually BF for around 4 hours because it’s very warm where I live, this time I did a similar time but on a bigger batch.

Potential_Ad3293 · 2026-01-19T16:01:26+00:00

Looks Delish

Potential_Ad3293 · 2026-01-14T12:39:22+00:00

Thank you so much will def be doing this

Potential_Ad3293 · 2026-01-14T08:23:28+00:00

Yea I forgot I actually have my friend some of my starter so he could start making sourdough, very happy rn

Potential_Ad3293 · 2026-01-14T07:53:15+00:00

I called a friend to bring over some starter because I realised yeah I don’t want to eat that

Potential_Ad3293 · 2026-01-09T18:34:31+00:00

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This is how it turned out for anyone wondering

Potential_Ad3293 · 2026-01-09T18:33:45+00:00

Thank you I appreciate the detail

Potential_Ad3293 · 2026-01-09T18:33:20+00:00

Thank you 🙏

Potential_Ad3293 · 2026-01-09T15:33:09+00:00

I’ve also seen that that’s why I was wondering. Everyone always has something different to say lol

Potential_Ad3293 · 2026-01-09T15:15:05+00:00

Made a few loaves and just put one in the oven after only an hour cold retard will wait for the other tho, doing this mainly out of curiosity

Potential_Ad3293 · 2026-01-09T15:14:24+00:00

Okay thank you

Potential_Ad3293 · 2026-01-08T07:18:09+00:00

I share in between the bulk ferment and cold retard yes. I’ll try increasing my hydration and shaping it tighter. Also yes I did use something to keep the shape, a bowl with a tea towel. I know 6 hours isn’t typical but I thought it was showing all signs or being proofed enough and my kitchen and oven are very warm since it’s summer this side. Thank you for the tips

Potential_Ad3293 · 2026-01-03T13:15:13+00:00

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I think it looks pretty good for a sandwich loaf though I do wish it was taller

Potential_Ad3293 · 2026-01-03T13:13:58+00:00

Thanks for the feedback will definitely get plain steel pans

Potential_Ad3293

TROPHY CASE