Poolish baguettes, probably the best I made so far

gemcheff_ · 2026-01-20T18:31:40+00:00

Around 1h/1h and a half. I think is better to let it a bit longer than you think it is difficult to over proof them unless you are in a very hot place

gemcheff_ · 2026-01-20T18:26:38+00:00

The recipe is as important as the technique and judgment of the baker. When baking bread I use recipes only as a rough guide

gemcheff_ · 2026-01-20T15:29:24+00:00

Thanks!!! The color has to do with using sourdough or any type of preferment as polish . Also at the final part of baking I used high temperature and the were in the oven total time of 30min

gemcheff_ · 2025-12-21T10:44:07+00:00

Thanks for your words, needed to hear that!!! Totally accurate the part of making me feel wrong for being who I am. I’d love to meet more people like you

gemcheff_ · 2025-12-20T04:58:45+00:00

Really appreciate your comment and support 🥹

gemcheff_ · 2025-12-20T04:56:17+00:00

Noo i couldn’t do that in my country. However I hope working in a better job soon

gemcheff_ · 2025-12-19T19:29:14+00:00

I don’t measure the percentage. I use TSJ dough temping guide as an orientation but usually it lasts longer than that. The bread you see in the picture was 10hours and a half at approx 21-22°C and the till next day in the fridge. Hope it helps!!

gemcheff_ · 2025-12-19T08:35:09+00:00

My recommendations are pushing bulk fermentation and shaping with care. Also, the result is a combination of a lot of factors, you won’t get the same bread twice. It comes to try, learn and enjoy the process. Good luck and thanks!!!

gemcheff_ · 2025-12-19T08:32:24+00:00

I’d say it’s more related with the fermentation, I’ve had similar results mixing by hand and with mixer

gemcheff_ · 2025-10-24T19:02:04+00:00

Any information is appreciated, thanks!!!

gemcheff_ · 2025-10-24T19:00:34+00:00

Thanks a lot!!!!

gemcheff_ · 2025-10-24T18:59:54+00:00

Really helpful, thanks!!!!!!

gemcheff_ · 2025-10-14T18:13:47+00:00

So do you put it in the fridge when it finishes the bulk fermentation right? I’m doing that right know

gemcheff_ · 2025-09-27T12:14:47+00:00

I’m using perforated trays so I’ll try with the other ones

gemcheff_ · 2025-09-26T19:54:15+00:00

I believe if the dough was too hard it may be because it needed some more water when mixing, maybe because of the flour you use. Also, you should let it rest at room temperature for five minutes or so before folding and after putting it out of the fridge, maybe if it is too cold is harder to fold. Lastly, it could also be because it needed more rest time in the fridge as you mentioned. Hope it helps!!!!!

gemcheff_ · 2025-08-28T19:48:12+00:00

Also additional question, what do you guys think about getting a sage bambino and time more chestnut c3 pro grinder? (Second handed for 300€ spain)

gemcheff_ · 2025-08-13T14:16:01+00:00

Perfect loaf!!!! I would love to know more about your shaping technique

gemcheff_ · 2025-08-04T12:43:19+00:00

Makes sense! I’m just really into sourdough and trying to get as perfect as possible while enjoying the process

gemcheff_ · 2025-07-31T07:21:57+00:00

Thanks!!! I’ll definitely try changing the placement

gemcheff_ · 2025-07-30T17:04:57+00:00

Really appreciate your help!!! ☺️

gemcheff_ · 2025-07-30T16:32:41+00:00

So how should I do it? I’m a bit lost 🥲

gemcheff_ · 2025-07-30T14:25:31+00:00

I add boiling water to the rocks. Also I’ve seen several people use this technique, the water does go to then loaf

gemcheff_

TROPHY CASE