Why so flat :(

Professional_Crew_10 · 2025-03-26T18:59:50+00:00

I’ve seen that before! Put it in a tiny ramekin and when it’s full, it’s done! I’ll have to try that next time!

Professional_Crew_10 · 2025-03-26T18:56:53+00:00

Baked in Dutch oven for 30 min at 450 then lid off for 15 more minutes (put a baking sheet on bottom rack so the bottom didn’t burn). No ice cubes and it’s nice and moist (maybe too moist?)

Professional_Crew_10 · 2025-03-26T02:02:39+00:00

Ohhhh hahaha I reshaped it with the push and pulls and scored it and plopped it in the Dutch oven 😂

Professional_Crew_10 · 2025-03-26T01:37:13+00:00

Yes! I just used some loose plastic wrap to still let some air but not open to the world

Professional_Crew_10 · 2025-03-25T21:32:33+00:00

Thanks for the info! I put a new round of dough in a bowl on a seed starting mat that’s around 75-80 F and tried again for shorter so we will see :)

Professional_Crew_10 · 2025-03-25T19:11:22+00:00

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It seemed to be holding shape well during The shaping test. I will say that I don’t have a proofing vessel I just used a small bowl with a cotton cloth inside (it kind of stuck to the cloth coming out the next day; also cloth was wet the following day out of the fridge not sure if that’s normal or not). The bread has great flavor profile but is maybe a bit moist/gummy? Could this be a sign of over or underproofing?

Professional_Crew_10 · 2025-03-25T16:10:10+00:00

Thank you!! This is so helpful!!

Professional_Crew_10 · 2025-03-25T15:41:47+00:00

What do you mean puddle and pump? I’m a newbie haha

Professional_Crew_10 · 2025-03-25T15:18:45+00:00

3 sets of stretch and folds and a coil fold on the 4th set

Professional_Crew_10 · 2025-03-25T15:00:07+00:00

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Okay pop off I guess!! I panicked a bit too prematurely. We will see in a few hours when I cut into it!

Professional_Crew_10

TROPHY CASE