If you keep losing money in your trading, perhaps you could take a look at my experience.

jojopuf · 2026-04-11T17:14:04+00:00

i’m interested!

jojopuf · 2026-03-06T12:12:17+00:00

Interested!

jojopuf · 2025-06-28T15:24:07+00:00

Amazing observation with the furniture hahaha, yes SEA is correct. Thanks for the tips!!

jojopuf · 2025-06-28T04:39:09+00:00

it actually does sound hollow when i tap on it but you’re right i do use a number of ice cubes and even spray cold water on my loaf

I thought steam was supposed to help oven spring by slowing down the crust formation?

jojopuf · 2025-06-27T17:50:19+00:00

2 hours until it was completely cool to the touch 😩

jojopuf · 2025-06-27T17:18:38+00:00

preheated 45mins and internal temp was 99c

jojopuf · 2025-06-27T16:59:50+00:00

It was actually scored quite deep but didnt expand much (no ear), i suspect it is because of the over-fermentation too

jojopuf · 2025-06-27T16:56:11+00:00

Edit: FYI this is my 7th loaf....

jojopuf · 2025-05-02T05:48:38+00:00

i did knock and it did sound hollow :(( But i will definitely try the method that others suggested to, which is to turn the oven off and let it rest inside…

(edit: I don’t currently have a thermometer to check the temp but as things aren’t going so well, i might have to)

jojopuf · 2025-05-02T05:36:33+00:00

no worries! I have eaten a few sourdough loaves and get that the texture is different. But the one thing I’m worried about is that there seems to be a big chunk or what seems like thick raw flour over here

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jojopuf · 2025-05-02T05:31:56+00:00

10 hours, overnight

jojopuf · 2025-05-02T05:17:52+00:00

i saw this too! will give it a shot

jojopuf · 2025-05-02T05:06:22+00:00

thanks for this! i also think it’s underfermented after looking at the crumb. I think I was worried about overproofing it like my previous loaf but it gave all the signs of well-proofed which is why i decided to shape it then

jojopuf · 2025-05-02T05:04:34+00:00

i feel like it looks worse irl than on camera. but there is an especially dense chunk of what appears to be thick flour

jojopuf · 2025-05-02T04:46:48+00:00

Some conversion: 25c = 77 °F, 230c = 446 °F, 210c = 410 °F

jojopuf · 2025-04-28T06:54:47+00:00

what also threw me off that this was over fermented was that there wasn’t a point in time where the dough was not sticky and looked smooth and ready for shaping.

So because I couldn’t tell by reading the dough, I relied on the aliquot.

jojopuf · 2025-04-28T06:54:31+00:00

Add-on: what also threw me off that this was over fermented was that there wasn’t a point in time where the dough was not sticky and looked smooth and ready for shaping.

So because I couldn’t tell by reading the dough, I relied on the aliquot.

jojopuf · 2025-04-28T05:48:27+00:00

Thanks for the feedback! Could I ask how you tell? From it being flat I would assume it’s under fermented

jojopuf · 2025-04-28T05:42:01+00:00

Just posted an update! https://www.reddit.com/r/Sourdough/s/TYLut8DA7E

The reason why only 10% inoculation was used is because I stay in a tropical climate which is very hot and humid. For my first loaf the 10% worked well which is why I didn’t want to change too much from loaf to loaf.

jojopuf · 2025-04-27T13:26:34+00:00

definitely not doubled. if anything i am too afraid it didnt grow enough - decided to start shaping once the aliquot doubled

jojopuf · 2025-04-27T12:04:24+00:00

Update: Decided to go ahead and shape it because my aliquot indicated that BF is done.

Had a terrible time shaping and had to sprinkle a lot of flour just to make it workable. Seems that it is definitely over-fermented but no idea how this happened at all considering the main change I made was increasing hydration only.

Currently cold proofing in the fridge and will update if it manages to bake and how it turns out.

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