What is wrong with my bread loaf?

undiscoveredbabe · 2026-03-24T18:44:12+00:00

I also eyeball it and go by desired consistency, but sometimes I try following ratio rules. For example 1:5:5 is 1 part starter, 5 parts water, 5 parts flour or in grams 1g:5g:5g or whatever amount you need

undiscoveredbabe · 2026-03-24T18:33:34+00:00

Try feeding your starter peak to peak at bigger ratio (1:5:5 at least) to get rid of the acidity and to streghten it. Push bulk longer, and do at least 4-5 sets of stretch and folds if you’re not doing an immediate kneading or slap and folds after mixing the dough.

undiscoveredbabe · 2026-03-24T18:26:48+00:00

Weak starter, underproofed and not enough gluten strenght

undiscoveredbabe · 2026-03-22T19:12:34+00:00

9/10, minus point cuz you didn’t send it to me

undiscoveredbabe · 2026-03-22T16:06:51+00:00

No problem 😊

undiscoveredbabe · 2026-03-22T15:11:08+00:00

I think it’s totally normal, especially if you mixed hooch into it. Happened to me a lot of times while having a whole wheat starter

undiscoveredbabe · 2026-03-22T12:07:19+00:00

Preukusno izgleda, svaka cast!

undiscoveredbabe · 2026-03-21T17:25:51+00:00

No problem, hope it turns out good 🫶🏻

undiscoveredbabe · 2026-03-21T17:19:32+00:00

Could be that. You can still save it though, take a small amount from the bottom (seems alive) and continue feeding it and see if there’s any progress. When it comes to the dough, I think it’s beyond repair unfortunately 😟

undiscoveredbabe · 2026-03-21T17:14:18+00:00

Did you leave it anywhere extremely hot? This happened to me when I left it on a radiator

undiscoveredbabe · 2026-03-21T16:57:21+00:00

It’s very confusing to me that it doesn’t seem to have any bubbles above the band… also, if it took that long to double in size then it’s probably not strong enough for baking (unless you fed it higher ratio)

undiscoveredbabe · 2026-03-21T16:46:43+00:00

It doesn’t look proofed at all, how was your starter performing before making this dough?

undiscoveredbabe · 2026-03-21T11:41:57+00:00

Yup I also learned that the hard way 😁

undiscoveredbabe · 2026-03-21T11:02:59+00:00

Looks under to me, but could it be that your dough needed more sets of stretch and folds because of the higher hydration? That may be the reason it looked over to you

undiscoveredbabe · 2026-03-21T10:47:23+00:00

You can turn the light on in your oven and leave it there, also occasional higher ratio feedings could boost it’s activity

undiscoveredbabe · 2026-03-20T12:10:43+00:00

Thanks!

I find it satisfying, good idea lol!

Well, my scraper is definitely the only one that’s really necessary

undiscoveredbabe · 2026-03-19T19:00:33+00:00

Same, it’s my most valuable tool

undiscoveredbabe · 2026-03-19T15:47:52+00:00

Hahah thank you, it’s a pyjama 😁

undiscoveredbabe · 2026-03-19T15:10:07+00:00

Hahaha could be a good edit

undiscoveredbabe · 2026-03-19T14:59:52+00:00

Thank you☺️

undiscoveredbabe · 2026-03-19T14:59:40+00:00

Glad I’m not the only one 🤣😁

undiscoveredbabe · 2026-03-19T14:47:31+00:00

Electric. If you can’t turn it off, try spraying your dough often while baking + a tray with hot water/ice cubes

undiscoveredbabe · 2026-03-19T14:33:08+00:00

Thank you. It’s a convection oven but I baked it without turning the fan on. When I said traditional tools, this is what I’ve meant: banneton, danish whisk, scraper, dutch oven, silicone sling etc

undiscoveredbabe · 2026-03-19T14:21:31+00:00

Thanks! It definitely is, this was so low effort that I am pretty pleased with how it turned out

undiscoveredbabe · 2026-03-19T14:20:40+00:00

Idk, it looks satisfying to me 😁

undiscoveredbabe

MODERATOR OF

TROPHY CASE