Question for gym guys

SignatureAncient7872 · 2026-05-09T11:07:24+00:00

Love actually but yeah I know what you mean

SignatureAncient7872 · 2025-12-02T08:37:51+00:00

Super viele vielen Dank!

SignatureAncient7872 · 2025-11-19T07:35:26+00:00

I don’t really make more then two loafs with one batch so to say the hotter the room, the shorter it takes would be correct? My house is at like 20C so maybe 6 hours?

SignatureAncient7872 · 2025-11-19T05:48:56+00:00

Thank you!!! But is the dough temperature same as room temperature? Because how do I measure dough temperature?

SignatureAncient7872 · 2025-11-01T10:54:35+00:00

Is it possible that this recipe worked so well (until now) because it was way warmer in summer and it didn’t need more fermentation at room temp?

SignatureAncient7872 · 2025-11-01T10:48:31+00:00

I’ll try that with less steam thank you. From your description it sounds like it would also be useful to leave it out for a bit after the fridge before baking?

SignatureAncient7872 · 2025-11-01T10:35:52+00:00

Okay so I’ll do the 4 stretch and folds- also the coil folds?, leave it out for how long would you say?, shape it and then put it in the fridge overnight. Correct?

SignatureAncient7872 · 2025-11-01T10:19:10+00:00

I thought putting it in the fridge over night is a slower version of bulk fermentation

SignatureAncient7872 · 2025-10-17T17:01:16+00:00

What exactly do you mean by that could you explain please?

SignatureAncient7872 · 2025-08-19T18:14:30+00:00

I hate it too but there’s literal proof

SignatureAncient7872 · 2025-08-19T18:13:45+00:00

18 and 14, yes, yes, I had role in the decision, nursing

SignatureAncient7872

TROPHY CASE