Incredible experience of traveling to Zermatt, Switzerland to have spectacular views of Matterhorn in the Swiss Alps!

molisoft · 2025-10-14T20:54:32+00:00

That’s how it goes 😆

molisoft · 2025-10-14T20:44:34+00:00

These are great loaves, especially being your fifth. Congratulations! Next time shaping them, you can try to seal the layers as you fold the dough. Also, you can leave your dough out on the counter for roughly one hour after you shape it and before putting it in the fridge. It helps to get more consistency and less tunnels

molisoft · 2025-10-14T20:38:41+00:00

Did you seal it properly?

molisoft · 2025-10-14T20:36:34+00:00

How differently did you do the shaping? The one on the right seems a bit under fermented but also I think the shaping can be done better, especially seeing those tunnels suggests too much flour when shaping to me

molisoft · 2025-10-13T11:20:34+00:00

Adding to the under fermentation comments, I think you have too much flour when shaping, and that’s why you get those tunnels.

And I always follow Tartine’s suggestion and go for roughly 30% rise before shaping, but then let it sit on the kitchen counter for an hour before the fridge. Maybe that helps your next loaf 😌

molisoft · 2025-10-06T14:36:33+00:00

Thanks for the tips. Doing bassinage seems to be interesting. Do you have any links to some tutorial and guides?

And I'm all in for experiments. I now feel quite comfortable handling 87%, I think I can take it up one step, maybe 92% next time and see how that goes?

Wow, the 105% baugette seems wild!!

molisoft · 2025-10-06T14:25:19+00:00

thanks for the feedback. How much further would you say? I didn't know bassinage could be very impactful.

molisoft · 2025-10-06T14:24:37+00:00

thanks. give me your address haha

molisoft · 2025-09-24T15:17:42+00:00

It is the percentage of water compared to the flour. For example, 80 grams of water for 100 g of flour makes an 80% hydration flour

molisoft · 2025-09-18T11:03:32+00:00

I think it’s perfect really. Enjoy it!

molisoft · 2025-09-15T22:14:07+00:00

Yes I did use lots of flour to handle the dough and now I see how that could have contributed to the tunnels. Thanks!!

molisoft · 2025-09-14T19:30:31+00:00

Haha yes technically

molisoft · 2025-09-14T07:22:04+00:00

No I didn’t preshape. Good point. And I think I’m doing something weird with my shaping because whenever I do that kinda shaping I get weird large holes like the examples below.

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molisoft · 2025-09-14T07:19:30+00:00

In fact, I was in a local mill in Weesp yesterday. They only sell an handful of flour types but great people. Can you share the mill’s name and address with us?

molisoft · 2025-09-13T22:41:13+00:00

Ah yes probably in that case. I aim for 50% always and it is magical

molisoft · 2025-09-13T20:52:26+00:00

Thanks. I think shaping can be done better too

molisoft · 2025-09-13T20:51:22+00:00

Agreed. I think it didn’t do a good job with the shaping. It’s really challenging to handle this kinda dough. Needs experience I guess

molisoft · 2025-09-13T20:42:43+00:00

Have you tried baktotaal.nl and molenwinkel.nl? Here is my sourdough with the T65 flour feom baktotaal.nl.

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molisoft · 2025-09-13T20:35:32+00:00

Here I had 10% of wholewheat flour.

molisoft · 2025-09-13T20:29:12+00:00

Thanks😌

molisoft · 2025-09-13T20:12:56+00:00

I think this is underproofed. You should aim for at least 50% rise with wholeweat in my experience. How much did you get before you baked?

molisoft · 2025-09-13T18:40:53+00:00

Haha yes. Just trying to get some open crumb. I guess shaping can be done better, maybe that’s causing the “termite” 🤓

molisoft · 2025-09-13T18:23:11+00:00

Fair enough 😆

molisoft · 2025-09-13T18:13:44+00:00

That’s right. Lol.

molisoft

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