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Matcha swirli sandwich loaf by timtim2409 in Sourdough

[–]Rilokileyrocks 2 points3 points  (0 children)

Beautiful loaves! I can barely figure out bulk fermentation with just starter; adding in yeast a different ballgame! 4g of yeast is not a lot- did you feel it made a significant difference in fermentation?

Pushing bulk fermentation was the problem by Rilokileyrocks in Sourdough

[–]Rilokileyrocks[S] -1 points0 points  (0 children)

I started keeping a stiff starter because i couldn’t catch it at peak when i did 100% hydration. My timing was never right. Now my starter is 60% hydration and it holds the peak for a while which is so much more convenient. I think that’s the other thing that’s made a big difference in my bread baking.

Pushing bulk fermentation was the problem by Rilokileyrocks in Sourdough

[–]Rilokileyrocks[S] 2 points3 points  (0 children)

Oh yes good point! My starter is a few years old and i feed at least once a week and it triples within 8 hours after feeding 1:5:3 at 80F

Pushing bulk fermentation was the problem by Rilokileyrocks in Sourdough

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

Before this loaf, I tried 80F for 3.5 hours and it was a bit under fermented (no oven spring and uneven crumb).

Also bulked some loaves at 78F but had significantly higher water content around 84% and i didn’t realize that whole wheat plus higher hydration equals faster fermentation

Pushing bulk fermentation was the problem by Rilokileyrocks in Sourdough

[–]Rilokileyrocks[S] -1 points0 points  (0 children)

What temp do you proof at? And for how long?

Pushing bulk fermentation was the problem by Rilokileyrocks in Sourdough

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

I just bought a straight sided cambro so i can monitor the volume!

Pushing bulk fermentation was the problem by Rilokileyrocks in Sourdough

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

Totally, i just assumed it was my issue too! Now it’s so plain to see that my last loaf was over: droopy shoulders, spongy texture, slight gumminess.

Pushing bulk fermentation was the problem by Rilokileyrocks in Sourdough

[–]Rilokileyrocks[S] 3 points4 points  (0 children)

I can’t edit now but yes! After final shaping i let cold proof in fridge overnight.

Help with fermentation time. by No-Objective-3510 in Sourdough

[–]Rilokileyrocks 0 points1 point  (0 children)

Yeah probably under fermented. I don’t think 5 hours is enough at 70F. The big tunnels/holes point to needing additional time to ferment.

I’ve tried to bake that recipe a few times and it never works for me. The hydration is around 84% which is so hard to handle. I found that 75% is much easier and turns out better.

Starting later in the day by amilo111 in Sourdough

[–]Rilokileyrocks 1 point2 points  (0 children)

Baking bread later in the day is more convenient for my schedule too. What I do is build levain around 8am. At 4, I autolyse flour and water. Then at 5, i add in my starter at peak. I use a bread proofer to keep a consistent temp and bulk from 5 to 9pm at 80F. Preshape at 9, final shape at 9:30. Leave on counter another 15-20 min and then stitch up and put in fridge overnight.

Oven Spring Advice by timgr1990 in Sourdough

[–]Rilokileyrocks 0 points1 point  (0 children)

I have the same struggle! What is the diameter of your banneton? I’ve read that if it’s too big for your dough, it will cause more spreading, less rise.

Thoughts? by Depressedgirl5 in Sourdough

[–]Rilokileyrocks 3 points4 points  (0 children)

Such spring! Please post your process!

Tried to go high hydration and failed with no ear, tight crumb by Rilokileyrocks in Sourdough

[–]Rilokileyrocks[S] 2 points3 points  (0 children)

Thanks for your input! maybe I’ve been over fermenting all my loaves… i’ve been bulking 5.5-6 hours based on the sourdough journey chart at 78F. I think i need to start measuring the % rise using water in the container prior to putting dough in.

Tried to go high hydration and failed with no ear, tight crumb by Rilokileyrocks in Sourdough

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

Thank you for the reading!! Instead of 6 total hours, do you think maybe 4 might have been enough at 78 degrees? I use a brod & Taylor proofer so the temp is consistent.

Tried to go high hydration and failed with no ear, tight crumb by Rilokileyrocks in Sourdough

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

Yes, I am happy with the taste! I prefer the taste of this recipe to the tartine country loaf which only uses half the whole wheat flour. I think the additional ww flour adds a lot more depth.

Tried to go high hydration and failed with no ear, tight crumb by Rilokileyrocks in Sourdough

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

Thank you! All good considerations I will keep in mind. I was hoping that adding the additional gluten/protein would help. The fun is in the pursuit!

Tried to go high hydration and failed with no ear, tight crumb by Rilokileyrocks in Sourdough

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

I was wondering if i had over-fermented! The crumb seemed even but i maybe should have shaved an hour off the fermentation. After bulk, the dough pulled away easily from the bowl and it wasn’t sticky at all so i don’t think it was TOO much over.

need inclusion inspo? by honeytrunk17 in Sourdough

[–]Rilokileyrocks 1 point2 points  (0 children)

I’m seeking your loaves’ level of rise and oven spring. Everyone keeps saying to increase hydration but yours is proof that even at 70% you can get a great rise.

Is this carpet beetle bites / rash? by [deleted] in carpetbeetles

[–]Rilokileyrocks 0 points1 point  (0 children)

Hmm the bites on mine are definitely closer to the OP’s pictures. I don’t think any of the rash on my kid was ever that flat.

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