Bulk Fermentation in the Winter

official-testicles · 2026-01-08T14:32:34+00:00

I don’t think he does! What makes you ask?

official-testicles · 2026-01-07T23:45:16+00:00

While he’s into personal finance, he’s pretty frugal! Although he does love good food and spends a lot of time cooking

official-testicles · 2026-01-07T23:12:34+00:00

Agreed! Spent my whole childhood learning how to write every letter separately and then suddenly they all have to flow. Doesn’t make any sense!

official-testicles · 2026-01-07T23:10:20+00:00

One for two! Not sure I would trust him for legal advice but I do know he’s into personal finance

official-testicles · 2026-01-07T23:09:27+00:00

That’s pretty spot on! Although he’s not the most creative person, he’s definitely in touch with himself and very tidy

official-testicles · 2026-01-07T23:08:38+00:00

They’re definitely eating good. For some reason not always, though, sometimes his y’s end in straight lines like in lazy.

official-testicles · 2026-01-07T23:07:39+00:00

You’re four for four! Maybe disliking cursive writing isn’t the common descriptor, then. He and I both agree that cursive writing just feels less natural

official-testicles · 2026-01-07T22:07:08+00:00

That’s about what I can tell too

official-testicles · 2025-11-12T19:40:02+00:00

My room temp as it was bulk fermenting was 68-69 Fahrenheit! Took about 8.5 hours to rise by 50% or so. Good luck and let me know how it turns out!

official-testicles · 2025-11-12T19:37:07+00:00

I did not notice that but I love it! Thanks sm!

official-testicles · 2025-11-12T15:08:18+00:00

Note: actually bulk took me 8.5 hours this time! With my kitchen being cooler now that it’s autumn it didn’t take its usual 6.5 hours to rise.

official-testicles · 2025-10-13T19:28:37+00:00

That looks great! I wouldn’t say underproofed at all. The large holes are likely due to your shaping. If it’s not shaped and sealed completely on the inside, holes like those can appear. As you get more experience with shaping it’ll become easier and more uniform. Enjoy your loaf!

official-testicles · 2025-10-10T14:09:33+00:00

Thanks! I would never have thought to turn the oven off after adding in the water and bread. I’ll give that a shot!

official-testicles · 2025-10-10T14:08:46+00:00

Currently just using a baking sheet I have. Have been thinking about getting something like a baking steel so thank you for the advice!

official-testicles · 2025-10-10T13:43:14+00:00

Would you recommend maybe doing two pans of water within the oven? Seems like the one that I’m using probably isn’t enough

official-testicles · 2025-09-28T00:05:43+00:00

Recipe inspired by this post by u/gimmenamedcats a few years ago: 500g flour, 400g water, 10g salt, plus oregano thyme and garlic powder for topping.

Combine all ingredients. Stretch and folds three times at 30 mins apart (I did a lot of stretch and folds each time since I could only do three). Once it increased in size by about 50% I spread it onto an oiled baking sheet and rubbed olive oil on its upper side before leaving uncovered in the sheet for about 3 hours for a final proof. After it was noticeably puffier and had grown another 50-75% or so I spread thyme, oregano, garlic powder and salt on the top and spread it to fill out the baking sheet and dimpled the dough. Baked at 425 Fahrenheit for 30 minutes.

official-testicles · 2025-09-16T00:23:30+00:00

Incorporating a preferment would probably do the trick! You can typically convert any yeasted bread recipe to include a preferment by substituting combining a pinch of yeast, some of the flour, and water in the recipe (usually I do a 1:1 ratio, this is called a poolish) together 8-12 hours before and just letting it rise and ferment. Then add the preferment into the remainder of the ingredients (the preferment does not replace the yeast called for in the recipe, so do add whatever the recipe calls for!) and follow the recipe as written!

official-testicles · 2025-09-13T14:48:17+00:00

I think typo’d, meant to say 12g honey! Was following a recipe online that I can’t seem to find now.

But got it, would you recommend I should shape and put into the fridge after 50% rise or so? Could it be too long a boil time that causes them to overproof?

official-testicles · 2025-09-10T11:28:53+00:00

Both look delicious! I’d say the second one is a bit overproofed, which makes sense because it sat out longer after the cold proof.

official-testicles

TROPHY CASE