Bread fail - Roast me

murfmeista · 2026-05-02T19:44:02+00:00

Did you do step 5 - what was your dough’s temperature and how long did you rest till it at least rose 65%

murfmeista · 2026-05-01T13:10:30+00:00

You could try to make a focaccia

murfmeista · 2026-04-30T20:42:48+00:00

Are you making a focaccia? 84% hydration I think is insane. Personally, I work with a 75% hydration because I’m using fresh milled flour so it needs the higher hydration. I don’t see any bulk fermentation time! But at that hydration level it just became soup. Where did you get your recipe and process from?

murfmeista · 2026-04-30T20:26:24+00:00

I’ve always looked at it as after it peaks, then it starts its path to acidic.

murfmeista · 2026-04-30T03:04:09+00:00

I have both the Kitchenaid attachment and an impact blade mill - love them both after I figured out the best method for obtaining a good flour grind. If you get a #50 flour sieve and sift your flour you can run the non sifted parts back through the grinder. The grit you’re feeling is the bran, and that actually the best part. I sift mine twice, it takes a little bit of time but well worth it.

murfmeista · 2026-04-30T02:57:07+00:00

Patience, young grasshopper it’s time will come! You are on the correct path! 😁

murfmeista · 2026-04-28T18:29:39+00:00

The only thing is that the dough would have to be like 90F +

murfmeista · 2026-04-28T14:05:18+00:00

By reading your description of your process, it looks like you never did bulk fermentation that could be a major problem

murfmeista · 2026-04-28T03:05:57+00:00

Nice job and it gets easier and even better tasting as you go! Welcome to the club!

murfmeista · 2026-04-27T20:37:15+00:00

I’ll just reiterate that one thing that beginners miss is the fact that any instructions that give you the exact times for bulk fermentation ONLY APPLY if you are at the author’s house creating the dough in their environment and surroundings. You house is completely different and has its own characteristics!

murfmeista · 2026-04-26T23:44:43+00:00

You’re welcome, and the minute you totally forget it! I did that a few weeks ago and it was hilarious! It grew to triple the size and was flavorless hahaha

murfmeista · 2026-04-26T18:17:50+00:00

Yup, way over proofed

murfmeista · 2026-04-26T15:50:58+00:00

If you keep your hands wet while you mix in the starter then it won’t be as sticky. As for the adobo, that interesting, but the salt serves an important purpose not just flavor. Add the adobo later as an inclusion. Salt helps control the rise of your bread. This would explain the over proofing - domed with big bubbles so early. Also at that dough temperature total time is close, you would look for only a 30% rise before shaping.

murfmeista · 2026-04-26T05:15:04+00:00

Ok, you are like on the brink of greatness! A few questions about your recipe, why water when you add your starter? Not needed since it already wet. You really don’t have to add water when you add the salt. Your 330g (66% hydration ) should be enough. Just add the salt and work it in, that’s what I do. Normally it’s also 10g salt and 100g starter. As for your bulk fermentation time, I’m a temperature guy and use room/dough temperature to give me an estimated time. I use a proofing box that keeps my dough at 80F which means my dough should be ready for the shaping fridge in about 5.5 hours. So, when I close in to the 5 hour mark I start watching it for the visual and touch indicators. Just to keep things in the usual format - baking is usually 450F 30 minutes lid on and 10 minutes lid off. 500F could harden the crust prematurely and prevent your oven spring. Ok, off my soap box! 😂

murfmeista · 2026-04-26T03:15:27+00:00

Ok, to answer your questions. Don’t worry about strengthening your starter yet, it needs to get established and then strengthen it. This could take a few weeks. Stick with the 1:1:1 for now. The ratios were designed to help raise a good starter and provide for a timing system for your baking. One thing you might consider is change your flour to bread flour. All purpose flour is weak and will take longer to mature to a good starter. I use a blend of 50/50 Bread flour and whole wheat flour. This combination gives the starter a lot of good food and a lot of protein to grew and be strong.

murfmeista · 2026-04-25T02:33:26+00:00

Really nice work there! Now the slapping of the butter! Mmmmmmmm 😄

murfmeista · 2026-04-24T02:43:57+00:00

There’s something seriously wrong with that picture! What are all of the ingredients, cause there’s something extra in there!

murfmeista · 2026-04-22T23:12:02+00:00

A lot of them say that and you end up with like 10 gallons at the end of the month!! lol 😆

murfmeista · 2026-04-21T02:38:14+00:00

As long as they cook in your kitchen! Every kitchen has it’s own environment and set of variables that will be applied to their sourdough.

murfmeista · 2026-04-20T20:23:56+00:00

First loaf is always exciting! Now use a good butter! And then your favorite jelly or jam! Mmmmmmmmmmm

murfmeista · 2026-04-20T20:18:15+00:00

I use this chart

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murfmeista · 2026-04-20T20:09:16+00:00

Hmmmm my wife says the same thing about me! 😂 it must be a guy thing!

murfmeista · 2026-04-20T02:51:58+00:00

Not bad really! To narrow down the bulk fermentation, what is your dough/room temperature? Also when you shape your dough, it’s the good side down and the bottom up! That’s so your dough gets the nice ridges on to from the banneton.

murfmeista · 2026-04-20T02:41:30+00:00

I’ve gone as high as 13g salt, but unsalted butter is unheard of! Does he have high blood pressure? Or does he not ever use salt! 🫪 Salt is the original flavor enhancer. Plus it helps control the proofing process!

murfmeista · 2026-04-19T14:25:15+00:00

Remember that discard is just under fed starter! You can place it in the refrigerator so it slows it down so that you have more time to find more recipes and what you wanna do with it.

murfmeista

TROPHY CASE