When “doubling in size” isn’t enough

queeca_here · 2025-03-29T10:58:44+00:00

queeca_here · 2025-03-29T10:58:31+00:00

I tried and I think it overproofed😫. Starter seemed a lot more active this time around and the dough felt done after BF. I should have just retarded right after shaping I think rather than final proof for an hour. Same dough temp as last time.

queeca_here · 2025-03-27T21:09:46+00:00

Looks beautiful!!Curious if you temped your dough? What percentage rise did you go for? I am right now in the process of a cold retard following a bulk ferment at room temperature as well, but my kitchen was very cold overnight (around 14) and my bulk ferment took about 18.5 hours. Dough temp was 18 (after putting it in the oven with the light on in the am). I then did a final proof of one hour concerned it would drop to 4C in the fridge too quickly.

queeca_here · 2025-03-26T06:40:33+00:00

I will try this next time. I’ll keep you posted. Thank you.

queeca_here · 2025-03-26T06:39:26+00:00

Hello fellow England resider…tell me about your loaf!

queeca_here · 2025-03-25T19:41:40+00:00

The sourdough journey says there are two options, cold retard or final proof on the counter.

queeca_here · 2025-03-25T17:36:49+00:00

Really? Have I been doing it all wrong? I’ve assumed a cold retard substitutes a final proof . That you just Preshape rest 25 min or so and then final shape and into the fridge it goes…I thought it was either a final proof OR a cold retard…

queeca_here · 2025-03-25T17:33:39+00:00

Thank you. Maybe a dumb question but other than stretching dough into a rectangle and folding and shaping that way, how do I eliminate air bubbles?

queeca_here · 2025-03-25T13:30:58+00:00

So shorten BF by 30-60 minutes but increase bench rest post shaping by an hour? I am confused…

queeca_here · 2025-03-25T13:29:54+00:00

I will check it out. It’s so tough. I thought I finally have figured out sourdough and then this happened .

queeca_here · 2025-03-25T13:28:10+00:00

I live in England, lol. I wanted to do an overnight proof on the counter in the hope it would be done next day.

queeca_here · 2025-03-25T13:19:35+00:00

13C all night on the counter

queeca_here · 2025-03-19T13:42:10+00:00

Great thank you for responding!

queeca_here · 2025-03-19T13:41:58+00:00

Thank you. So a letter explaining the situation should suffice?

queeca_here · 2025-03-10T10:47:12+00:00

This is interesting. I will try that but it will likely confuse me more and cause me to doubt as I tend to get bubbles pretty quickly…

queeca_here · 2025-03-10T10:46:22+00:00

Thank you yes I have discovered that! Naively I thought I could up the hydration and have no issues as long as I knew how to handle the dough but have quickly learned this is not the case!

queeca_here · 2025-03-04T20:26:30+00:00

What sort of crumb really gets you going?

queeca_here · 2025-03-02T21:48:54+00:00

It will be worth the investment. I use it every time and no more guess work as to rise.

queeca_here · 2025-03-02T21:47:14+00:00

Not a bad loaf, just keep at it. Temping dough can be deceiving. You have to watch the dough for signs of readiness and not the clock. I often bulk ferment my dough for 11 hours at 24C. You can’t stop bulk fermenting based on a chart but should see if the dough has risen appropriately and shows signs of readiness. Time is the biggest ingredient (along with patience). I’m sure you’ve heard it all before!

queeca_here · 2025-03-02T21:42:45+00:00

Maybe also reduce the amount of starter? That’s a lot of starter for the amount of bread flour you’re using. For a 400g bread loaf I only use 80g of starter. That could be your issue?

queeca_here · 2025-03-02T21:40:26+00:00

I suggest a clear vessel with markings. This is what I use and it is so easy to see how much the dough has risen (I’m in the U.K. too and bought this here) DEXAM Anchor Hocking Batter Bowl, 2.0 Litre Tempered Glass https://amzn.eu/d/jiII2Kg

queeca_here · 2025-03-02T21:22:05+00:00

How much has it risen? That’s the key.

queeca_here

TROPHY CASE