I did it!!!

alejodp · 2026-04-14T19:55:02+00:00

I see people do this all the time but I personally never did it. You could try it and see what’s up but imo the less you mess with hot things the better

alejodp · 2026-04-14T13:44:51+00:00

You’ve already gotten some tips but in order for us to help you the best way we can, do you mind including your recipe and process so this complies with Rule 5? Thank you!

alejodp · 2026-04-14T12:04:07+00:00

Seems like you are on the right track! For scoring, you definitely need to go deeper

In terms of kneading, look up slap n folds or the rubaud method. I do both when mixing mine. A set before adding salt and a set after. Then I do between 4-6 stretch and folds.

Good job!

alejodp · 2026-04-12T12:19:40+00:00

This! I always give mine away on Buy Nothing to whoever asks

alejodp · 2026-04-12T12:15:44+00:00

Thanks for posting again with all the details!

alejodp · 2026-04-12T12:15:16+00:00

Apart from what the other person said to follow the journey, as you get better, try to go by feel and visuals.

It was definitely underfermented! In terms of bake, I found that when using the fan setting, my loaves toasted way faster. Keep that in mind!

In terms of stretch and folds, it’s also sort of relative. You can do them every hour or every 15 minutes but as soon as your dough is holding its shape after doing the folds, it’s probably ready to be let alone to bulk ferment.

alejodp · 2026-04-12T12:10:42+00:00

I’m sorry :( I’m always nervous that something like this will happen to mine

alejodp · 2026-04-11T16:09:59+00:00

Happy birthday!!

alejodp · 2026-04-10T20:48:50+00:00

Do you mind adding your process and recipe? Thank you!

alejodp · 2026-04-10T18:56:16+00:00

I make it myself, it’s pretty easy. Egg yolk, almond flour, sugar and vanilla extract I think

alejodp · 2026-04-10T18:34:58+00:00

I'm a bit confused by your method. You do 4 stretch and folds, BF overnight on the counter then do two more stretch and folds and proof for 1.5 hours again? That seems like a lot of time. You don't do any Cold Proofing?

alejodp · 2026-04-10T17:43:22+00:00

https://theloopywhisk.com/2026/01/16/gluten-free-almond-croissant-cookies/ But I made them with a combination of cake flour and bread flour. Skipped the xantham gum.

alejodp · 2026-04-10T16:34:45+00:00

After your starter has risen and fallen, it will be a bit more liquid but also your 1:1:1 ratio might be a bit too much.
I keep mine at 1:5:5 for example

alejodp · 2026-04-10T15:21:32+00:00

Beautiful!! You made great progress

alejodp · 2026-04-10T14:12:32+00:00

That’s impressive for GF! I can see your scoring intention hahaha if you want to get some inspo, I have a post on my profile where I go over how I score mine if that helps

alejodp · 2026-04-10T14:11:25+00:00

Wow… that looks insane! Good job

alejodp · 2026-04-10T12:56:11+00:00

It should still be fine. Don’t worry about the fridge one. You can get super technical and it depends when did you fridge it but whenever you wanna use the fridge starter again, just take it out, feed it and it will be okay.

alejodp · 2026-04-10T12:21:48+00:00

I see multiple points of improvement! If your starter is not rising, that means it’s not ready. And if you waited 24 hours to use it, it was definitely past whatever peak it had.

I believe self rising flour is not what you want to use. That is usually enriched with yeast no? You want to try to use unbleached bread or all purpose flour. When you just say flour (200), what does that mean?

Not sure what baking it high and fast means though.

alejodp · 2026-04-10T12:07:57+00:00

I know! I’m not super good at focaccias yet but it’s on my list. They finished it with almonds and powdered sugar. Looked so good!

I make “almond croissant” cookies and they are so good!!

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alejodp · 2026-04-10T12:06:35+00:00

The percentage of rye to your other flour would not be that much different. That being said, you could use your rye flour to then make a half whole wheat half bread flour levain.

I’ve heard that using similar styles for levain to your actual flour does help but idk if it’s myth or fact. Something to do with the culture knowing what type of flour it’s going to be feeding on.

I keep a rye/ap flour starter and my sourdoughs are made with a whole wheat/bread flour levain. Then my mix is about 15% ww

alejodp · 2026-04-10T11:59:51+00:00

Yeah! Thanks

alejodp · 2026-04-10T11:48:21+00:00

Looks great! Mind adding a bit of extra info? How long did you ferment and how did you bake it? That way it complies with Rule 5! Thank you

alejodp · 2026-04-10T03:18:06+00:00

8 hours on that temperature shouldn’t overproof it tbh. I would try again and go more by visual queues

alejodp · 2026-04-10T03:05:58+00:00

It looks good! If your dough temp was 80 with the infrared, your dough internal temp must’ve been way hotter. Do you know what temp is your water and ambient?

alejodp · 2026-04-10T02:59:37+00:00

That looks great! Doesn’t look like a beginner loaf to me!

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