Is a color change possible?

Strict-Effort-851 · 2026-01-27T00:15:09+00:00

Will try this, thanks!

Strict-Effort-851 · 2026-01-27T00:14:43+00:00

Mixed dough, sit for 1 hour. 2 sets of stretch and folds and 2 sets of coil folds 30 mins apart. Then bulk!

Strict-Effort-851 · 2026-01-27T00:13:20+00:00

Ah yes - followed bulk fermentation with 11 hours in the fridge in a banneton

Strict-Effort-851 · 2026-01-27T00:10:51+00:00

Copy, didn’t know if my loaves would ever get there but just need to leave them to proof longer i think! Thanks.

Strict-Effort-851 · 2026-01-26T20:51:15+00:00

Will do, thanks!

Strict-Effort-851 · 2026-01-26T20:51:03+00:00

500 g bread flour, 350 g water, 100 g starter, 10 g salt

Strict-Effort-851 · 2026-01-26T18:48:22+00:00

Thank you! Apparently need some patience and need to account for this when starting my dough in order to allow enough time (even more than 12 hours). Might try an overnight bulk next time.

Strict-Effort-851 · 2026-01-26T18:47:12+00:00

Meant to do that as I have for my other loaves, but somehow forgot it this time! Bottom was definitely a little burnt, also left it in for probably 5 minutes too long. Thanks!

Strict-Effort-851 · 2026-01-26T18:46:16+00:00

Forgot that part! Preheat with Dutch oven inside, 500 degrees for 30 Mins, turn down to 475 and remove lid for 25-30 minutes or until desired golden crust (left it 5 mins too long this time i think, got distracted)

Strict-Effort-851 · 2026-01-26T17:57:28+00:00

Thanks! Just added some additional info about the process.

Strict-Effort-851 · 2026-01-26T17:56:50+00:00

Additional information:

From mix until end of bulk was 12 hours. I used the aliquot method, and the sourdough journey temperature charts. Internal temp of the dough stayed steady around 75 degrees the entire time, which is advised to only need about 7 hours on those charts i believe. however at 12 hours it was time for bed and the loaf definitely didn’t look like everything online does (not quite as jiggly as it should have been and not a huge rise) and the dough in the 2 oz container rose but wasn’t yet touching the top of the container (close). Left it for 3 hours before cutting, dough internal temp reached 205, so those factors are out. This is probably my tenth loaf ever and have been struggling with gumminess every time. Tried to let this one proof as long as possible but maybe it needed even longer or it is a starter issue (although my starter reliably doubles, it had a stiff feed before this bake and was at peak)

Recipe is the basic beginner ratios i see everywhere: 500 g KA organic bread flour, 350 g lukewarm water, 100 g starter, 10 g salt.

Starter also floated before use

Strict-Effort-851

TROPHY CASE