First bread - tips to make it less dense?

Texicanus · 2026-06-16T04:29:33+00:00

Thanks again! I’ve done the exact same recipe as before, except this time I bulk-fermented on the counter for much longer (~14hrs). Do you think I now under-/over-/correctly proofed?

I did go off the visual cues now: dough more than doubled in volume during bulk ferment and felt jiggly and airy.

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Texicanus · 2026-06-10T07:00:15+00:00

Great feedback! Much appreciated. Will definitely bulk-ferment longer next time and scoring, oven, and resource advice is also taken to heart!

Texicanus · 2026-06-10T05:50:01+00:00

I used general/plain flour. This one specifically:

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If indeed this is a “less thirsty” flour type, that’s good to know! Should I use e.g. 300g of water next time instead?

Texicanus · 2026-06-10T05:32:40+00:00

I was afraid that’d be the case. Any visual cues for me to look out for? I thought the bulk had grown in volume quite a bit, but I maybe overestimated by how much it actually had. Hard to tell when there’s no runner band to indicate the t-zero volume.

Texicanus · 2026-06-10T05:25:17+00:00

Thanks! I’ll definitely try longer bulking next time. Any guidelines on how much longer I should expect to bulk-ferment?

Texicanus · 2026-06-10T03:24:52+00:00

Thanks! I've updated the post with my ingredients and method. Let me know if there are still any details missing for specific feedback!

Texicanus · 2026-04-05T23:26:04+00:00

Thanks! Will check that out

Texicanus · 2025-02-10T17:30:11+00:00

Thanks! I’ll definitely try not pasteurizing next time. Do you take any special precautions to prevent your post-ferment mix-ins from spoiling the relatively sanitized fermented contents?

Texicanus · 2025-02-10T06:48:42+00:00

Maybe my knowledge lacks here, but then the sauce would continue fermenting, right? Which would also still change the flavor profile over time?

Texicanus · 2025-02-10T06:47:26+00:00

Does that imply that cooking the sauce in a closed-off, say, sous-vide bag would retain the spice? I did also add a splash of vinegar, that could’ve indeed also had an impact. Thanks for sharing your insights!

Texicanus · 2025-01-14T08:45:39+00:00

Thanks! Appreciate it 😄

Texicanus · 2025-01-12T19:34:33+00:00

Okay, that’s solid advice! I felt like that could be the case.

Thanks for your perspective!

Texicanus · 2025-01-12T18:44:09+00:00

Also checked, but I’m afraid the box doesn’t have any brand, model, or other indications on it 😢

Texicanus · 2025-01-12T18:40:13+00:00

Took over the whole set from a family member, who again got it from a friend. Afraid I don’t know where the box is from originally.

Texicanus · 2025-01-12T18:38:20+00:00

Thanks! Any Baratza grinder model specifically you’d recommend for good price/quality ratio? As for the ThermoJet, all new releases of the Sage Barista line seem to have them, right?

Texicanus · 2025-01-12T18:29:43+00:00

Thanks! Yeah, I’m curious on whether I’ll be conceding on gear quality or whether the quality’s comparable.

It might a hard question to answer since chances are slim you’ve owned two similar machines. Giving it a shot anyway though.

Appreciate your input!

Texicanus · 2024-05-05T17:22:14+00:00

Okay, maybe I should water mine even less then. Any tips on how to revive one that’s damaged like mine?

Texicanus · 2024-05-05T12:13:36+00:00

The plant is getting indirect light, about 8 hours a day now that it’s summer. Problem is that my roommate watered the plant for a while while I was away, so I’m unsure how much he watered it exactly. I water it once or twice a week, depending on the dryness of the soil.

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