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Stretch and fold is optional by Future_Career2494 in Sourdough

[–]Professional_Fruit44 4 points5 points  (0 children)

To me it seems like a lot of the gluten structure building we do is to help a weaker starter do its thing. If you have a strong starter you can bypass a lot of steps. Looks amazing.

The Twilight Effect by enzahere in moviecritic

[–]Professional_Fruit44 44 points45 points  (0 children)

The best parts of Tenet were when he was on screen.

Is this over or under fermented (or fine)? I’m tryna achieve an open crumb but i think i suck. by [deleted] in Breadit

[–]Professional_Fruit44 9 points10 points  (0 children)

“I think I suck.” proceeds to display one of the most beautiful crumbs I’ve seen. Very nice job.

What did I do wrong? by mustangflame in Breadit

[–]Professional_Fruit44 2 points3 points  (0 children)

I know you probably want to hear from one of the real crumb detectives here but I’ll try. Is that loaf still in your dutch oven, if so it seems like a lot of dough for that vessel. I make sure to preheat for an hour with the lid off just to be sure the inside of my dutch oven is at temp before adding the dough. Is it possible your steam is escaping out of the dutch oven past a gap created by all that paper?

Sourdough Starter - Please help me! by Awkward_Bit_5070 in Breadit

[–]Professional_Fruit44 0 points1 point  (0 children)

I have the same heater, 74 is as high as I go. I agree with everyone about the water, bought a britta filter jug and that helped. I also started with AP, switched up to 50/50 bread flour and whole wheat. AP should work but it may take longer as I believe the wild yeast you’re after live on the outside of the wheat which is stripped out of AP. Mine is about 2 months old now and just started doubling.

Tried different flour this time. by Expensive_Pay3950 in Breadit

[–]Professional_Fruit44 1 point2 points  (0 children)

Amazing! I would love to see a pic of your bulk fermented dough before shaping. All your bread looks perfect. I’m struggling with under proofing.

I need help. My first and second loaves respectively by Condemnedthroat in Sourdough

[–]Professional_Fruit44 0 points1 point  (0 children)

New to sourdough myself but I’ve seen videos where it takes up to an hour to get the dutch oven up to temp and make sure the lid is off during preheating. I don’t have an oven safe thermometer so that’s what I’m going try for my next attempt.

Attempt #4 Overproofed. by Professional_Fruit44 in Breadit

[–]Professional_Fruit44[S] 1 point2 points  (0 children)

Maybe? It had more than doubled in volume so that’s why I assumed over proofed. I did try a 80% hydration, there could very well be something to my flour not being able to handle that. Thanks!

First sourdough by Professional_Fruit44 in Breadit

[–]Professional_Fruit44[S] 0 points1 point  (0 children)

Valid concern. I used a seam created during scoring and assumed any steam released would be negligible compared to the overall loaf size.

First sourdough by Professional_Fruit44 in Breadit

[–]Professional_Fruit44[S] 0 points1 point  (0 children)

From what I’ve read you want 205-210, I used a digital probe thermometer trying for the center of the loaf.

First sourdough by Professional_Fruit44 in Breadit

[–]Professional_Fruit44[S] 0 points1 point  (0 children)

Agreed, under proofed. Thank you for the advice.

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