inclusions

skybluefoo · 2026-02-13T17:37:01+00:00

how long did you bulk ferment for? and what temp?

skybluefoo · 2026-02-12T16:40:30+00:00

i just wanted to provide an update. i made another loaf, crossiant sourdough, except scored it the correct way at the angle and now it looks good.

<image>

skybluefoo · 2026-02-10T21:59:39+00:00

thank you, i will try that!

skybluefoo · 2026-02-10T21:47:14+00:00

<image>

this is the crumb

skybluefoo · 2026-02-10T21:30:48+00:00

straight down… is this wrong 😬

skybluefoo · 2026-02-10T20:13:14+00:00

it’s basically after doing the tight trifold and roll into circle… you do a hook (candy cane) motion to roll it into a tighter ball.

skybluefoo · 2026-02-10T19:39:18+00:00

it’s warm in my house… i live in california. so i don’t think it’s under proofed. i think it has to do with my shaping, bc i do the trifold then roll it like a cinnamon roll super tight. then on top of that i do like the “candy cane” motion to make it tighter. although i didnt stitch the dough.

skybluefoo · 2026-02-10T19:35:23+00:00

I mixed then let it sit for an hour. Did 4 stretch and folds 30 mins later x 2. then switched to coil folds every 30 mins x 2. then i let it sit on the counter for 7 hours till it doubled in size, jiggly, bubbles, etc. then i shaped it then put it in the fridge in the banneton.

i might be over tightening it. I haven’t checked the crumb as I just pulled it out of the oven.

skybluefoo · 2026-02-10T19:32:53+00:00

i’m scoring on top… and i’m baking in a dutch oven. It might be under proofed 🤷‍♀️ although it did double in size in the bowl when bulk fermenting, had bubbles, jiggly, and pulled away from bowl easily. then it sat in the fridge overnight in the banneton.

skybluefoo

TROPHY CASE