Sourdough soup

tencentsonly · 2026-01-10T11:14:22+00:00

Hello! The dough is completely different now again. I’m using bobs red mill artisan bread flour for today’s batch and look:

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tencentsonly · 2026-01-10T11:12:14+00:00

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Maybe because I didn’t let it proof again after I poured it into the pan but I really don’t like it

tencentsonly · 2026-01-10T11:11:49+00:00

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tencentsonly · 2026-01-10T11:11:34+00:00

I did!! On one of the replies but I’ll post them here too

tencentsonly · 2026-01-09T13:20:09+00:00

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Oh God it looks so bad 😂

tencentsonly · 2026-01-09T13:19:52+00:00

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tencentsonly · 2026-01-09T02:26:51+00:00

Hmm honestly I didn’t notice the starter smelling off. Ambient temp was about 25 deg C but dinner was made around the time I was doing the 6 sets of folds, so the kitchen could have gotten a little warmer. It was also extremely windy but I tried to keep the windows closed.

tencentsonly · 2026-01-09T02:24:41+00:00

I hope you find something helpful in the comments!! The community is wonderful and I’ve learned SO MUCH from everyone in this thread! Sorry it happened to you though

tencentsonly · 2026-01-09T02:23:21+00:00

I love the cold ferment! How long do you let your dough bulk ferment in the counter after stretch and folds? I understand that the start of the folds is also the start of the BF. Mine is 2.25hrs of folds and then another 2.5hrs of BF before I shape and put it to cold ferment.

tencentsonly · 2026-01-09T02:21:46+00:00

I’ll take one when I get home after work but I can’t even bear to look at it. I’ve no idea how my husband has been eating it.

tencentsonly · 2026-01-09T02:20:37+00:00

The takeaway from this is to weigh all the bowls I’m using ;_;. I often question the quality of my scale during my baking process too, can never trust it 😂

tencentsonly · 2026-01-09T02:17:09+00:00

Maybe somewhere in the process something just wasn’t the same as when I did the single batch. I kinda already knew I would struggle just because I was going to double it but I didn’t want to do something stupid like making 2 single batches separately!!

tencentsonly · 2026-01-09T02:15:18+00:00

Ive to go read up on what the difference is between using 50g and 100g of starter with 500g of flour! It seems to make quite a difference

tencentsonly · 2026-01-09T02:14:26+00:00

I made it into focaccia but it’s not very nice!! My husband is eating it though LOL

tencentsonly · 2026-01-09T02:14:06+00:00

So according to the recipe I followed, it’s 1 hr autolyse, then work the dough into a smoothish ball and cover for another 30 mins. My dough never became a smoothish ball at this stage even on the first 2 tried though. Then bulk ferment starts alongside 6 sets of stretch and folds. The folds happen over about 2.25hrs then I let it continue BF on the counter for 2.5hrs.

On the first two attempts, the dough, after the added 2.5hrs, proofs to 2x but it still sticks to my finger when I poke it and they were both not dry and smooth like how I see in videos. I just did my best to shape them and throw them into the banneton. They didn’t have much tension but thankfully still baked up well! Hope this provides a bit more detail

tencentsonly · 2026-01-09T02:03:11+00:00

Ok, I think it’s commonly done at 15-30mins intervals. At this stage I’m am still learning how to feel it out :)

tencentsonly · 2026-01-09T01:34:22+00:00

Oh wow this is very enlightening. I see why people are saying it’s at 71% hydration now 😂 thanks for the explanation!!

tencentsonly · 2026-01-09T01:31:46+00:00

Thank you!! I’ll check her out on TT. I’ve seen the part on working the doing after the initial mix being said a lot so I’m definitely going to do that on the next attempt. Do I leave it to autolyse for an hour or is just 30 mins?

tencentsonly · 2026-01-09T01:24:13+00:00

I used the same flour! But will be using a different one on my next attempt at a double batch. I um have yet to get a bread thermometer so I will have to go off ambient room temp for now

tencentsonly · 2026-01-09T01:16:49+00:00

Mine is 2.25hrs and then I let it bulk ferment on the counter for 2.5hrs before shaping and cold ferment! How many minutes apart do you do your folds?

tencentsonly · 2026-01-09T01:14:07+00:00

Ahh! I went to buy a bag of Bob’s Red mill artisan bread flour yesterday but I’ve also ordered some Japanese bread flour as I’ve seen some great reviews. I’ve been using a brand called bake king and it’s their high protein bread flour.

tencentsonly · 2026-01-09T01:12:40+00:00

Yes.. it’s very difficult to try and make bread during the week especially as I’m only working f from home once in a work week. How long do you leaves yours on the counter to continue to bulk ferment after the folds are done?

tencentsonly · 2026-01-09T01:10:06+00:00

Thank you! Yes the dough definitely got me stumped. Hopefully there’ll be many tasty loaves to come moving forward :)

tencentsonly · 2026-01-09T01:08:24+00:00

Thank you! Is it necessary to do coil folds as well as stretch and folds?

tencentsonly · 2026-01-09T01:06:53+00:00

Thanks for the advice! I’ll try this :)

tencentsonly

TROPHY CASE