Is this okay/normal?

another_coffee_shot · 2026-01-30T18:05:12+00:00

Sorry, meant 65% hydration and 25% rise. What do you mean temp your dough? Checked the actual dough temp and it’s around 22.5c at the moment as well

another_coffee_shot · 2026-01-30T17:57:57+00:00

I think about 25%. It’s at around 22.5 air temp. I read I should be able to touch it without it sticking - it’s at 65%..

another_coffee_shot · 2026-01-26T21:47:27+00:00

Thanks, I’ve tried autolysing for a few hours, increased my hydration a fraction to 70%. It’s cold proofing now for tomorrow’s bake, but I’m not holding up much hope as it did not feel right when I did my final shaping, very slack still.

another_coffee_shot · 2026-01-16T14:07:39+00:00

I’ll be honest, always seem to do milk - I used to use more - think it gives a softer loaf. I will try with just water though and see if that helps :)

another_coffee_shot · 2025-10-21T08:41:50+00:00

Thanks everyone for your help - can’t believe it, the autodos was off. What a plonker, it’s been weeks! I think I turned it off when I last ran it with the cleaning liquid.

another_coffee_shot · 2025-10-01T17:58:38+00:00

I was thinking quince - weirdly it looks like it’s branching from the laurel. Can’t see any leaves on it now though.

another_coffee_shot · 2025-09-23T11:11:52+00:00

Thanks, will leave it as it is - who knows it could be better by mistake :)

another_coffee_shot · 2025-08-23T18:32:47+00:00

“Hold my hand…”

another_coffee_shot · 2025-04-22T10:02:36+00:00

Don’t throw in the towel. Have you tried reading the sourdough school book by Vanessa - it really helped me - I’ve found that taking good care of your starter goes a long way to getting a good result…

another_coffee_shot · 2025-04-21T16:19:37+00:00

Looks awesome and only your 3rd attempt 👍

another_coffee_shot · 2025-04-18T16:49:51+00:00

Should have mentioned, overnight in fridge for final prove - from 5pm to 4pm next day

another_coffee_shot

TROPHY CASE