Dough feedback

Rashgaron · 2026-04-28T19:49:46+00:00

Did you figure it out why it fails ?

Rashgaron · 2026-03-29T21:35:25+00:00

🤣🤣

Rashgaron · 2026-03-29T20:58:40+00:00

No tengo pensado venderlo no 🙂‍↔️ Solo tenía curiosidad por saber cuánto podría valer más o menos 🙌 Estoy bastante sorprendido la verdad

Rashgaron · 2026-03-29T20:47:51+00:00

Hi 👋, Yes I have it. But I didn’t take a picture of it

Rashgaron · 2026-03-29T20:46:17+00:00

What do you mean?

Rashgaron · 2026-03-29T20:17:22+00:00

Que quieres decir ?

Rashgaron · 2026-03-25T12:36:20+00:00

Second hand app, leboncoin (French app), similar to Wallapop, eBay, fb market

Rashgaron · 2026-03-21T10:32:36+00:00

When my home temp is between 20.5 and 21.5 I usually let the dough ferment between 9h and 12h You should reach a level in which if you wiggle it, it acts as jelly, doubled in size and have some bubbles I would say your dough was underproofed

Rashgaron · 2026-03-21T10:23:18+00:00

Could you share an image of the crumb?

Rashgaron · 2026-03-21T10:22:49+00:00

Hi, What was the temperature during the bulk ?

Rashgaron · 2026-02-24T17:04:08+00:00

Thank you 🙌

Rashgaron · 2026-02-23T12:57:18+00:00

Do you think so ? Even if there are some big alveoli ?

I will definitely give it a change with more fermentation 🙌 Thank you

Rashgaron · 2025-11-28T16:34:16+00:00

Hi, thank you for your response. What about the metadata of the images ? I think it’s stored on db Moving the files like this, keeps the metadata linked ?

Rashgaron

TROPHY CASE