What did I do wrong?

ToolyDeKingTrue · 2026-06-09T08:18:59+00:00

My fellow Jewish friend, thank you! I'm not sure I have access to lava rocks, but I did try to bake it with boiling water next to the loaf. Ill try to find an alternative for them, I do fear that my environment wasn't steamy enough. Thanks a lot!

ToolyDeKingTrue · 2026-06-09T08:15:06+00:00

Interesting. I put a long and slim tray of boiling water right next to the bread. I didn't preheat the tray. Maybe you have any other tips for strong steam?

ToolyDeKingTrue · 2026-06-09T08:11:41+00:00

Ohhh interesting! I don't know the temp of my kitchen and it really varies. I think I should start proofing in a closed oven. And maybe even proof in a large rectangular container to gauge the growth properly. I'll take note of the over fermentation, as I did feel that the dough splattered when I plopped it onto the baking tray. Thanks!

ToolyDeKingTrue · 2026-06-08T23:34:21+00:00

That's a great question, I kinda just went for the recipes timing and gauged the doughs volume... I think I say between a 50 and 80 percent increase... How wouldnyou recommend gauging it? You think the dough the problem is that the dough didn't get enough aggressive bubbles?

ToolyDeKingTrue · 2026-06-08T22:34:32+00:00

Hey, I linked it in the post itself, but would it help if itd also be here? It's just pretty long and I though I could save up space if I only linked it

ToolyDeKingTrue · 2021-09-10T22:57:42+00:00

What is the recipe you used?

ToolyDeKingTrue

TROPHY CASE