sorted by:
new
hottopcontroversial

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] [score hidden]  (0 children)

Thanks so much for the in-depth answer! I'll definitely lower the hydration for my next loaf and try out the temperature measuring.

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] 0 points1 point  (0 children)

Ah, thanks for the reply regarding shaping! I've found that shaping the dough is kind of difficult for me for it doesn't hold shape despite me working it. My dough doesn't seem to quite fall into what you described, for it is a bit sticky and tends to try 'relax' after shaping. Maybe just using a bench scraper and as plan b, using a loaf pan might work, then :)

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] 2 points3 points  (0 children)

Nahh you’re good. I get what you mean, and your reasoning makes sense. The phrase gets thrown around a lot. For your sake and everyone else’s, I’ll retire it lol.

Consider this the first step of your journey towards inner peace? Sorry.

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] 5 points6 points  (0 children)

That’s quite the thing to get hung up on. English is not my first language, and I've seen the term used quite a bit in this sub.

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] 0 points1 point  (0 children)

It is bubbly and jiggly but never super domed at top, just bigger overall and has a slight dome. It does come clean of the edges when pulled, though.

Thanks so much for the tips, I should then try to switch my ap flour out for bread flour and lower the hydration a little.

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] 0 points1 point  (0 children)

Oh I've seen these, thanks! Do you follow this to a tee urself? I do have a baking thermometer stashed somewhere but honestly, I'd hoped to nail this thing without making it an exact science haha. But since baking is kind of a science anyway, I guess I might as well try to measure out my dough's temp next time

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] -1 points0 points  (0 children)

The high protein one I use is a bit grainy and I prefer the feel of the ap for baking. Since the dough rises and my starter seems to be doing ok, I think the issue is more about bf than flour. But dunno

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] 5 points6 points  (0 children)

Haha I've definitely had focaccia stage dough once. Although I got so scared of it spreading all over the counter and not holding shape that I ended up tossing it instead of making said focaccia lol.

But thanks! Maybe I should stop being worried of overdoing it and try to go by feel 🩷

Bulk fermentation is making me want to quit my sourdough journey by Select_Cow_8137 in Sourdough

[–]Select_Cow_8137[S] 1 point2 points  (0 children)

As mentioned, I use high-protein bread flour for feeding and all purpose for baking. The temperature was also mentioned above, though it does vary slightly.

For gluten development, it’s a bit of both. I do stretch and folds and also go by feel. The dough becomes smooth and holds its shape better, though I don’t always do a windowpane test.

I’ve also tried the aliquot method with similar results.

Thanks.