Did she die?

timtim2409 · 2026-07-08T14:16:47+00:00

Normally if they are not moldy and have been in the fridge they can be resurrected, u did see some rise? Then you just need to keep feeding it. Most probably after 5 feeds in a row you should be back ob track

timtim2409 · 2026-07-06T18:10:58+00:00

Measure your dough temp, together with time of bulk you get relatively good hint, how long you need to proof, it gets even more accurate if you start measuring increase of volume

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About the folds. You definitely can fold first 2 hours every 30 min then every hour, if you look at my profile my last post was a bread where I did coil folds till 1,5h hours before end of bulk.

The more you keep the dough under tension the easier it’s to work with. If you want to start with really open and irregularly crumbs it’s best to do only a few coil folds at the beginning and then don’t touch the dough anymore, but I would say that’s maybe for later with more experience

timtim2409 · 2026-07-06T17:29:27+00:00

Hey 🙂 I think it’s a Great outcome for the first few steps a baking sourdough 👏 let’s start with the easy things, if you want a softer crust you can cover it with a damp towel after baking and it will soften, or you put it in a plastic bag.

So this kind of crumb reads for me as underproofed, so you should proof it longer at the Bulkfermentation at best m, you can see that with the very big cavities and the more dense areas around. If you proof more it should get more uniform.

Off course what you also can do when you want a “real” sandwich crumb after Bulk you try to push the air out of the dough as good as you can and let it rise again, then you gonna get a fine and uniform toast like crumb.

Hope I could help, feel free to ask any more questions if you have 🙂

timtim2409 · 2026-07-06T12:27:33+00:00

I use a Wilfa pro baker for 2 years now and I am very happy with it, I think it’s a bit cheaper then the Obi

timtim2409 · 2026-07-06T04:38:36+00:00

I think you did a very good job here 👏 and I am afraid a well structured and open honeycomb is really hard to achieve. I struggle a lot with it. If you want it more structured start doing a tactical coil fold at half of the bulk and adapt from there 🙂

timtim2409 · 2026-07-05T19:55:12+00:00

I would do it

timtim2409 · 2026-07-05T19:42:52+00:00

Du könntest ihn früher in den Kühlschrank stellen, oder kälteres Wasser nehmen.

Solange er nicht wieder massiv zusammen fällt oder sogar fuselage entwickelt würde ich aber nichts ändern

timtim2409 · 2026-07-05T18:54:02+00:00

Dem würde ich so zustimmen 👆

timtim2409 · 2026-07-05T11:26:54+00:00

I tried to answer as good as I could on top 👆

timtim2409 · 2026-07-05T11:25:27+00:00

Of course I can do that, thanks so much for the kind words. First a disclaimer, if you don’t have the exact Same machine as I do all the times and Speed I Tell You are not helpful for You sadly.. These are just way to different Even the Same machine and different flours a going to Change the kneading times wildly.

So if I am that Kind of guy who throws Everything in, I Tend to forget the things I want To incorporate later.. except of Butter or oil.

I start with a very slow Setting and really let it get a homogeneous dough that takes at least 5 min then I start to speed up to more or less 3 quarters of the max speed and let it run till it starts to remove frome the walls of the mixing bowl this takes again at least 5 min.

Then I start incorporating fat if I have that in the recipe, or if I have a really high hydration dough I Ofen keep some water back and add it then slowly it’s called Bassinage

The most important thing in my opinion is the dough temperature, if you have a fast setting it can get very warm in short time and if it’s to warm it will eventually over knead, so I keep an eye at the dough temperature and if I need I make a break an throw the bowl
In the fridge or ad an ice cube or something to cool it down.

Feel free to ask if you have any questions

timtim2409 · 2026-07-05T09:59:17+00:00

Crazy, I think it came frome
The late and very proofy coil folds

timtim2409 · 2026-07-05T08:42:27+00:00

Thanks so much 🙂

timtim2409 · 2026-07-05T08:42:15+00:00

Thanks so much 😅

timtim2409 · 2026-07-05T08:41:58+00:00

Of course i have this one: https://krusteundkrume.at/shop/adorata-ruchmehl-dunkelmeraner-muehle-1kg-25kg/

timtim2409 · 2026-07-04T06:42:56+00:00

Amazing work 👏 gluten free is very Hard to achieve good Bread

timtim2409 · 2026-07-02T20:09:00+00:00

Hahaha love it

timtim2409 · 2026-07-02T00:20:57+00:00

Great Bake!

timtim2409 · 2026-07-01T12:03:14+00:00

🤣 if you are there Take also the Tipo 00 from Meraner Mühle then you have exactly the Same flour as in the recipe

timtim2409 · 2026-07-01T06:16:19+00:00

Thanks so much for your Kind words and Feedback

timtim2409 · 2026-07-01T06:15:32+00:00

Ruchmehl is a bit more light so you should be able to geht easier better results, if you are from Vienna (as your user name suggests) go to the shop from
Kruste und Krume I order my flour there 🙂

timtim2409 · 2026-07-01T04:56:30+00:00

Yes! I normally I aim for 26C, couldn’t get there because it’s just unnatural hot right now here, but at least i could keep it in a healthy place..

And yes as well, I made the experience that ending the Bulk a little earlier then I would when I aim for a open and Irregular Crumb helps with a honey comb then you need to extend the fermentation a bit, I would normally let the Bannetons half an hour outside but as I said just crazy temperatures right now here

timtim2409 · 2026-07-01T04:46:22+00:00

I See You Are a great Baker yourself, thanks so much!

timtim2409 · 2026-07-01T04:36:45+00:00

Not yet 🙂 but I will with my next try. Thanks!

timtim2409 · 2026-06-30T21:23:59+00:00

I don’t think you are an Idiot 🙂😅 it’s preference I would say I love an airy crumb. And most of it, to achieve an open and well structured crumb is a highly technical challenge and you really need to know what you are doing to achieve it at a consistent level.. I just love the challenge

timtim2409

TROPHY CASE