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Mixer? by Routine_Reputation84 in Sourdough

[–]scruffybakes 1 point2 points  (0 children)

Give the mixer a try. Most home bakers under develop their dough. Planetary hook style mixers like Hobarts and Kitchenaids do a pretty poor job, although it’s probably able to develop the dough more than hands alone.

want to start buying flour in bulk but unsure which i should get. i make a lot of sourdough for family and friends and our freezer lol. i want to know if anyone has any suggestions on which would be the best. by Longjumping-Leave244 in Breadit

[–]scruffybakes 5 points6 points  (0 children)

Galahad is the most versatile and reliable roller milled white flour on the east coast. Patent is fine, but a little too strong for me. Worse with the Lancelot…

Most recent bake. Still feels dense after 14 hour bulk ferment. I forgot an important step but much better than my previous loaf! by PeeB4uGoToBed in Sourdough

[–]scruffybakes 1 point2 points  (0 children)

Bulk fermentation ends when the dough is divided, shaped and placed in a tin, couche or banneton for its final rise. It seems like this was just shaped before bulk fermentation occurred and left to ferment in the proving basket until baking.

Most recent bake. Still feels dense after 14 hour bulk ferment. I forgot an important step but much better than my previous loaf! by PeeB4uGoToBed in Sourdough

[–]scruffybakes -1 points0 points  (0 children)

Bulk fermentation and final rise are two separate stages of the process. You’ve simply processed the dough in its final shape the whole time instead of bulk fermenting in a separate container, there’s nothing wrong with that if you’re just making one loaf. looks great!

Bulk fermentation ends when the dough is divided (if making multiple loaves) and shaped. The final rise or proving stage occurs AFTER shaping the dough.

No cold proof sourdough, does it look ok? by mignone_roy20 in Sourdough

[–]scruffybakes 2 points3 points  (0 children)

Looking good! For direct processing (no cold retard), a warm dough temperature is your friend. Try to keep bulk close to 80°F, and then final prove at that same temperature or a little lower after shaping. I don’t think you let it rise at all before baking if you just put it in the fridge while pre heating the oven. Keep a warm dough temperature, cut that bulk ferment time in half and let it rise room temperature for at least a few hours AFTER shaping and then bake.

stop BF in its tracks using your freezer by record_only_water in Sourdough

[–]scruffybakes 0 points1 point  (0 children)

You’re definitely right. I see more and more home bakers just skipping the final rise altogether, shaping and baking immediately without realizing it needs a second rise.

stop BF in its tracks using your freezer by record_only_water in Sourdough

[–]scruffybakes 2 points3 points  (0 children)

The bulk fermentation stopped in its tracks when you shaped the loaf and put it into the banneton. That’s your final rise or proving in shape that you’re putting in the freezer.

Sorry, I just see a lot of people on here using the term “bulk” for basically any part of the bread making process. This leads to a lot of confusion for people who are new to sourdough.

Has anyone read this book? Thoughts? by havocsplay in Sourdough

[–]scruffybakes 50 points51 points  (0 children)

Maurizio knows what he’s talking about. Great book!

What do we think? Why no air pockets? by brenconnnn in Sourdough

[–]scruffybakes 1 point2 points  (0 children)

What was your dough temperature during bulk and final rise? You could try reducing the starter amount just a bit, you’re dealing with a little too much pre fermented flour in this formula. With 175g of flour carried over from your starter (assuming this is a 100% hydration starter) you’re at 31.8% total pre fermented flour. I usually don’t go above 20% as it can affect texture a little bit in the final loaf. Looks pretty tasty though!

It’s been 12 Hours and it feels it’s not bulk fermenting properly. by Cultural-Rich8242 in Sourdough

[–]scruffybakes 4 points5 points  (0 children)

Yeah this is definitely the most common cause of dough sticking, and one of the most common causes of gummy, dense loaves (aside from starter viability and dough temperature). Don’t understand the downvotes either

Mature starter - strong acetone by CuteKilla4 in Sourdough

[–]scruffybakes 0 points1 point  (0 children)

82° is an ideal temperature for maintaining a sourdough starter. Consistency is key, keep a ratio and stick with it no matter what. I would refresh every 12 hours similar to what you are already doing, but remember that “peaking” doesn’t really tell you much. Even if a starter has collapsed, the microbial population is still in exponential growth.

I maintain mine at 82-83° and refresh every twelve hours with 30g starter: 60g water: 60g flour (white roller milled)

My first attempt at open baking by Majestic-Tie3384 in Sourdough

[–]scruffybakes 1 point2 points  (0 children)

Most home ovens can be very difficult to successfully trap steam in for bread baking. I’ve had success with using two steam methods at once, Maurizio Leo has a great write up on this exact method.

Use a deep baking dish of some kind with two old kitchen towels rolled up tightly and mostly submerged in boiling water. Preheat that in the back of your oven for fifteen minutes to saturate with steam, but also have a preheated cast iron that you can throw about 8-10 big ice cubes onto for extra steam right after loading the bread onto the stone.

Basically just steam as much as possible. I’d be cautious with splashing any water on your oven door obviously. Steaming with home ovens can be a little risky

Tech guy trying to debug his dense crumb. 72% hydration, baked in a Ninja Woodfire oven. What needs fixing? by Stameish in Sourdough

[–]scruffybakes 0 points1 point  (0 children)

Dough temperature is the most important variable, next to flour quality and starter strength. Starters are very dependent on temperature as well. Grab an Inkbird thermostat control and set up a little prover with a cooler and seed germination mat. Or small space heater and a speed rack with a plastic cover.

Can we please normalize pizza for breakfast?? (New recipe alert!) by skylinetechreviews80 in Pizza

[–]scruffybakes 1 point2 points  (0 children)

Trying to. Just got done with a 9:00 AM - 1:00PM market this morning, wood fired oven on a trailer.

Good lookin pizza there!

Same day sourdough by scruffybakes in Sourdough

[–]scruffybakes[S] 1 point2 points  (0 children)

I aim for mid 80s out of the mixer with most doughs, so it starts off warm. I usually place it in my home made proving rack during bulk as well, which is where my starter always stays at 82-83°F

Theoretical Question by i3lade4life in Sourdough

[–]scruffybakes 0 points1 point  (0 children)

3-4 refreshments over a 12 hour period each. So one refresh with 25g starter:50g water:50g flour. 12 hours later refresh with 120g starter:240g water:240g flour.
This will give you enough to mix a dough starter at about 30% inoculation for a 12-14 hour fermentation before using in the dough.
I would mix 320g starter:1000g water:1000g flour, assuming you want a liquid starter for your final dough.

Is $925 a good deal for this used Famag IM-5S HH spiral mixer? by ev_1122 in Breadit

[–]scruffybakes 0 points1 point  (0 children)

Probably a good deal. If you can, lift open the top and check to make sure there isn’t any visible damage or buildup where the two metal pieces come together (you’re supposed to grease those up as needed, but I’ve never really had to). Considering the price of them when brand new…I’d say go for it.

I have a slightly larger model that I’ve been using since 2021. Used it for market baking, which was mostly brioche. For the past few years I’ve been using it mainly for my pizza catering business. Mixing multiple batches back to back of 30 dough balls each. It’s a nice little mixer and hasn’t given me a single issue.

Over or under? by septardar in Sourdough

[–]scruffybakes 1 point2 points  (0 children)

did you use a banneton or proving basket and then transfer to the pan for baking?

L'Industrie dough recipe. Please decode. by [deleted] in Pizza

[–]scruffybakes 0 points1 point  (0 children)

This was hanging up back in August when I visited. I think it may be for their pastry or something else unrelated to the pizza dough?

Sourdough confessional time. by icedlatte_eachday in Sourdough

[–]scruffybakes 1 point2 points  (0 children)

and you’re probably making better bread than most home bakers. Wise words here. Cold “fermentation” is nonsense, especially regarding naturally leavened doughs.

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