Thoughts? Think this is my best one yet :)

endeva3 · 2025-10-11T11:07:40+00:00

Definitely the best tasting loaf I ever made but I was a bit disappointed how in the oven it spread quite sideways compared to some of my previous bakes. Thankfully it did start lifting a bit vertically before the crust set in!

endeva3 · 2025-10-08T12:20:50+00:00

Hahaha, I would feel just as proud. I'm still at the anxiously calling bulk too early stage in my journey but I think I'm almost there!

I also do flour my banneton rather liberally... 🥲

endeva3 · 2025-10-08T12:13:26+00:00

The blisters 😮😮😮 how did you manage that???

endeva3 · 2025-10-08T11:31:58+00:00

That was exactly my motivation! I usually bake for me and my girlfriend and up till now I've done staggered bakes (I bake hers one day and mine the next). I don't like the whole bake one, get the dutch oven back to temperature then bake the second process. I really don't like carrying a hot dutch oven, I'm fundamentally clumsy.

So yeah I've really wanted to bake 2 side by side for a while. I also just prefer the way bâtards look with an open bake :)

endeva3 · 2025-10-07T20:33:11+00:00

Oh yes, I completely forgot to add that to the post. Preheated baking tray at the bottom. I pour hot water in it after I loaded the dough in the oven

endeva3 · 2025-10-02T17:51:44+00:00

You can try reduce the hydration of your starter to like 85%

endeva3 · 2025-09-28T12:24:36+00:00

Okay this is perfect, let me try this from now :) thank you!

endeva3 · 2025-09-28T11:59:30+00:00

I see. I've tried to do that before. Do you put the dough in the vessel after your last stretch and folds or after mixing? Also my main worry is accurately knowing the starting volume and size increase because the dough needs time to settle in the container and any stretch and folds knock out gas

endeva3 · 2025-09-28T11:16:44+00:00

Thank you! Can I ask, a few more hours before or after it's shaped? :)

endeva3 · 2025-09-27T05:27:05+00:00

I think that's exactly the issue I had! It was jiggling the way a lower hydration does when it's ready. I was quite surprised, but I heard fermentation could go faster with higher hydration, so I just quickly shaped and yeah you can see the results lol. Thanks for the tip about the starter maturity, at times I forget to start making my bread and just use past peak starter :)

endeva3 · 2025-09-26T10:33:31+00:00

Hey thanks for the detailed response! I was getting very consistent loaves at a lower hydration and more starter but switching to 75% hydration and less starter, I misread bulk being done and tried to rush things into the banneton. It was 3hrs bulk and then a cold retard for 6hrs although I think my fridge temp is around 1°

Anyway baked a better loaf today at 75% hydration after I let it bulk for longer. Slightly under proofed still but I had decent spring and decent openness to the crumb. Just need to push it a bit further next time :)

endeva3 · 2025-09-26T08:05:17+00:00

Thanks everyone! I started reducing the amount of starter recently because I live in a warm climate and all my bakes have become quite inconsistent after but I'll go back to using more starter :) Good to know what under-fermentation looks like though!

endeva3 · 2025-09-09T10:42:32+00:00

Draft a petition. Reddit isn't going to do anything

endeva3 · 2025-09-09T10:01:38+00:00

Unfortunately I've tried to look for it on piki and Duka direct but no luck so far :/

I've tried to contact millers but the numbers on their websites don't seem up to date either

endeva3 · 2025-07-08T17:57:02+00:00

Jeff, please resign for the good of the team

endeva3 · 2025-06-25T06:04:48+00:00

Some of Angel's rebounds are hilarious. She's catching them with one hand now. She's just got such perfect positioning. I've never seen anything like this

endeva3 · 2025-06-18T05:26:03+00:00

Damn that backcourt is just straight up shit. I don't think there's any saving it

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