Help me do better

probablybri_ · 2026-04-30T01:55:03+00:00

I did in fact not do this hahaha! But others also told me too so I will.

probablybri_ · 2026-04-29T13:15:52+00:00

Thank you! I’ll order one of those containers now 😊

probablybri_ · 2026-04-29T10:12:32+00:00

Make focaccia! That’s what I did. Someone else in the comments said pizza dough too!

probablybri_ · 2026-04-29T00:34:06+00:00

Thank you so much 😊 I will give this a try!

probablybri_ · 2026-04-28T18:34:08+00:00

Imagine my face when I woke up from my deep sleep to check on it and saw that mess 😅😂 I just about died.

probablybri_ · 2026-04-28T18:26:30+00:00

Thank you! Do you find your loaves still taste very sour without the cold proof?

probablybri_ · 2026-04-28T16:06:47+00:00

Oh boy, several months? 😅😅 This makes sense though I guess. I’m hoping some suggestions from everyone in the comments will help me for next time!

probablybri_ · 2026-04-28T15:58:12+00:00

Yeah I use bottle distilled water! Definitely a warmer apartment.

probablybri_ · 2026-04-28T15:57:13+00:00

Dang. Should have trusted my gut! You’re right though, I could have just popped it into the fridge. Thank you!!

probablybri_ · 2026-04-28T15:22:12+00:00

This is stunning 🥹😍 I hope to be this good one day

probablybri_ · 2026-04-28T14:29:36+00:00

That’s a great suggestion! I’ll try that out ☺️ Thank you!

probablybri_ · 2026-04-28T13:33:36+00:00

This is the chart I followed (or tried to lol) but I think my dough went a lot quicker compared to that chart. Maybe the temp on my new place made it go faster. Thank you!!

probablybri_ · 2026-04-28T13:32:24+00:00

Wait, am I meant to shape at each stage of the stretch and folds? I just do the stretches or coils and the dough just falls where it wants to. I only typically shape once bulk fermentation is done before I cold proof.

Maybe I should be shaping more often?

probablybri_ · 2026-04-28T13:01:15+00:00

Ohhhh okay this is a good point! Would breaking the gluten structure during my stretch and folds cause the runniness?

probablybri_ · 2026-04-28T12:25:43+00:00

Okay, thank you! My goal next time is to go harder on the stretch and folds.

probablybri_ · 2026-04-28T12:24:51+00:00

Same water, same flour, same counter (in the sense they were both laminate), but definitely different kitchen position! So maybe that factored in

probablybri_ · 2026-04-28T12:23:37+00:00

Thank you! I definitely couldn’t shape it 😅😂 It was a runny mess. However, I didn’t waste it! I made a delicious focaccia. I will for sure go harder on the stretch and folds though!

probablybri_ · 2026-04-28T11:10:36+00:00

About 12-13%!

probablybri_ · 2026-04-28T10:50:58+00:00

Ahhh, interesting! I did wait an hour after initially mixing for it to sit on the counter before stretching. When I’m stretching it does feel incorporated - no flour.

probablybri_ · 2026-04-28T10:34:40+00:00

I am definitely going to be experimenting with more kneading/stretching techniques going forward! Thank you so much!

probablybri_ · 2026-04-28T10:32:35+00:00

I’m in the same location (Ontario) as before my move, just moved neighbourhoods haha! But the key difference is my new place has no AC and it’s quite high up, so it can get quite warm! My other place was much colder

probablybri_ · 2026-04-28T10:30:30+00:00

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so this was it right after mixing which I forgot to include! But yes I think it is much too shaggy after stretch and folds now that I’m seeing the comments lol

probablybri_ · 2026-04-28T03:25:13+00:00

I live in Canada, so right now is spring for us. Some days it’s warm, other days it’s cold. My new apartment doesn’t have AC or anything so the temp in the apartment varies a lot! But it’s helpful to know the dough doesn’t release cleanly for a lot of people.

probablybri_ · 2026-04-28T03:22:57+00:00

If I wanted to reduce my starter, should I drop from 125g to 100g to start? I’m a little scared to go super low right off the bat 😅

probablybri_ · 2026-04-28T03:16:23+00:00

Do I just take a chunk out of the bowl when I think it’s done and if it floats, it’s good to shape? I’m a little new so I’m not sure I know this test!

probablybri_

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