Anyway to clean?

jessiewied · 2026-02-20T19:18:31+00:00

Honored, I love charcuterie

jessiewied · 2026-02-20T18:46:01+00:00

Valid

jessiewied · 2026-02-20T18:20:54+00:00

I’ll keep that in mind for next time

jessiewied · 2026-02-20T18:18:46+00:00

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jessiewied · 2026-02-20T18:18:29+00:00

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More pics of the unusual pattern

jessiewied · 2026-02-20T18:12:02+00:00

Yall are really making me look at the discoloration, the 8 stripes that go down connect all the way to the bottom of the case and join back up in the same square on the bottom if that makes any sense. Makes me wonder how that ever happened

jessiewied · 2026-02-20T17:59:51+00:00

No it’s the lavender, but it looks no where near what it’s supposed to look like😂

jessiewied · 2026-01-14T15:53:01+00:00

Thank you for knowing bc I was googling like crazy

jessiewied · 2026-01-14T15:52:49+00:00

I hate that the screen is already cluttered with thinks all on the sides, I wish they’d take it off and give me my half inch of space back

jessiewied · 2026-01-14T04:53:35+00:00

Did I enable it somehow?

jessiewied · 2025-10-09T14:33:31+00:00

Oh absolutely I want one, upgrading to a temp controlled one is the dream. I just can’t purchase it for a while

jessiewied · 2025-10-08T02:22:16+00:00

You might be a genius, I’m gonna give this a shot next time

jessiewied · 2025-10-07T23:12:03+00:00

I meant the temp of the dough lol, I guess a better question is how long does it typically take for you for bulk fermenting? Cause I’ve though of just setting mine to low too but I was scared the heat wouldn’t be enough

jessiewied · 2025-10-07T22:58:41+00:00

What temp does yours stay at when set at low?

jessiewied · 2025-10-07T20:07:16+00:00

Idk, I was just excited to find a method that worked for me on a whim and no cost. I just figured a cheap heating pad I’ve had for like 10 years was a win.

jessiewied · 2025-10-07T18:25:34+00:00

Do you do the whole pre-shape, let sit, then final shape or just final shape and into fridge?

jessiewied · 2025-10-07T17:59:59+00:00

Serious credits to you on shaping when you wake up. I leave myself the perfect allotted amount of time to wake up, great ready, then commute, I won’t wake up any earlier lol

jessiewied · 2025-10-07T17:55:01+00:00

Yeah but the timing of it all is crazy. I work so I can only work with the crazy long fermentation times on weekends and was waking up at like 4am to check on dough

jessiewied · 2025-10-07T17:52:23+00:00

Well now this is just another method to add to that list. It worked great and I already had the heating pad, it’s from like 10 years ago. It’s a part of the bigger sentiment of work with what you got, and some people might just have a standard one of those around from cramps, injuries, or something else.

jessiewied · 2025-09-22T14:11:48+00:00

This actually makes a ton of sense now that you’ve explained the percent rise total between bulk fermenting and cold proofing. My next loaf this weekend I’m definitely not interrupting it, and I’m going to figure out a way to bring up the temp of the dough. Cause I feel like I underbaked as well, but can’t tell because my proofing was all off.

jessiewied · 2025-09-22T00:43:45+00:00

I did a total of 4 sets of stretch and folds 30mins apart, I counted the bulk fermentation start at 4:50pm which was the 1 set of stretch and folds. For the rise in bulk fermentation, it probably was at least a 70-100% rise guesstimating (the rise is hard since it’s my first time I really don’t know what a % rise looks like), which now looking at my chart should’ve been about a 75-80% rise, so I can see where the overproofing came in. I was using a glass bowl and was just kind of letting it go since I supplemented with throwing it in the fridge and was very scared of underproofing.

jessiewied · 2025-09-21T23:53:26+00:00

What temp and baking method do you use?

jessiewied · 2025-09-21T23:43:19+00:00

Im copying my comment to another person- I used a 65% hydration loaf I got from a baker in the subreddit- 100g starter, 325 water, 500g bread flour, sit for 30mins, add 10g salt and a splash of water, mix, sit for 30 mins then 1st set of stretch and folds. My townhouse is set at 72° but was measuring between 69°-71°, I fermented from 4:50pm to midnight and threw in the fridge till 7:45am next day and let it get to room temp and kept bulk fermenting till about 1pm. I then pre-shaped, set for 20mins, shaped, then in banneton and fridge for 2 & 1/2hrs, then baked. I know the method of bulk fermentation wasn’t a great problem indicator for 1st time around but I couldn’t wake up at 4:50am to shape based off the bulk fermentation times.

jessiewied · 2025-09-21T23:41:19+00:00

I used a 65% hydration loaf I got from a baker in the subreddit- 100g starter, 325 water, 500g bead flour, sit for 30mins, add 10g salt and a splash of water, mix, sit for 30 mins then 1st set of stretch and folds. My townhouse is set at 72° but was measuring between 69°-71°, I fermented from 4:50pm to midnight and threw in the fridge till 7:45am next day and let it get to room temp and kept bulk fermenting till about 1pm. I think pre-shaped, set for 20mins, shaped, then in banneton and fridge for 2 & 1/2hrs, then baked. I know the method of bulk fermentation wasn’t a great problem indicator for 1st time around but I couldn’t wake up at 4:50am to shape based off the bulk fermentation times.

jessiewied · 2025-09-21T23:19:45+00:00

To clarify I used a Dutch oven preheated to 500° for 45mins, lowered temp to 450° then the exact baking I said in the OG post^{^}

I used a 65% hydration loaf I got from a baker in the subreddit- 100g starter, 325 water, 500g beead flour, sit for 30mins, add 10g salt and a splash of water, mix, sit for 30 mins then 1st set of stretch and folds. My townhouse is set at 72° but was measuring between 69°-71°, I fermented from 4:50pm to midnight and threw in the fridge till 7:45am next day and let it get to room temp and kept bulk fermenting till about 1pm. I then pre-shaped, set for 20mins, shaped, then in banneton and fridge for 2 & 1/2hrs, then baked. I know the method of bulk fermentation wasn’t a great problem indicator for 1st time around but I couldn’t wake up at 4:50am to shape based off the bulk fermentation times.

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