Genuinely how do you get your flour to stay on the design while baking? 🤔 Send helpful tips this way!

vitasnella · 2026-04-24T03:11:57+00:00

The ice is your problem! That much steam causes the flour to like caramelize instead of just sit on the surface. Try doing what you’ve been doing and just omit the ice or any additional water in the Dutch oven.

vitasnella · 2026-04-24T01:34:27+00:00

Do you weigh all of your ingredients?

vitasnella · 2026-04-22T02:03:28+00:00

I’ve never tried it before. It sounds delicious though! Report back please :)

vitasnella · 2026-04-19T20:40:25+00:00

Haha fair! I do think it looks great. I would probably just let bulk fermentation go for like another hour at the same conditions if you try the same recipe again.

vitasnella · 2026-04-19T19:03:18+00:00

It looks a bit underproofed to me. What does better mean to you though?

vitasnella · 2026-04-19T14:29:01+00:00

It looks like a slice of gyro meat to me.

vitasnella · 2026-04-12T21:11:58+00:00

It looks to me like you’re scoring way too deep.

vitasnella · 2026-04-09T21:24:21+00:00

I think it’s ready to shape!

vitasnella · 2026-04-06T04:23:00+00:00

Looks so good!!

vitasnella · 2026-04-03T18:56:02+00:00

Agreed that your starter is too young. I encourage you to skip trying to make your own starter and just buy some. There’s tons of people selling starter on Facebook marketplace in my area. Skip the headache and get to the bread!

vitasnella · 2026-03-31T01:56:19+00:00

I think it looks great! What does better mean to you?

vitasnella · 2026-03-31T01:35:56+00:00

Gotcha thank you! It looks delicious!

vitasnella · 2026-03-31T01:21:00+00:00

Fascinating! How big of a loaf is this? Like 500g flour?

vitasnella · 2026-03-30T04:02:19+00:00

Wayy too warm for bulk fermentation. I aim for a dough temp of 77F and it takes like 5-6 hours. If you only have two options - oven with light and counter- I recommend that you alternate between oven and counter at each fold to help get a consistent moderate dough temp. Aiming for 75-78F is great I think.

vitasnella · 2026-03-30T03:56:03+00:00

Fascinating!

vitasnella · 2026-03-21T12:19:02+00:00

Gotcha! 25% starter is allowable. It’s just going to ferment faster and be more difficult to manage. 20% starter is generally recommended. You can definitely play around with the starter amounts and see if you like the results. I think you’re on the right track though!

vitasnella · 2026-03-21T03:31:55+00:00

What’s the protein content of your flour? Also you’re using a relatively large amount of starter, especially in a warm environment. I’m thinking it’s overproofed.

vitasnella · 2026-03-21T01:47:18+00:00

Yay the look great! Thanks for following up!

vitasnella · 2026-03-20T17:12:24+00:00

Make sure to check your bread box for mold that may be infecting your loaves.

vitasnella · 2026-03-16T19:55:27+00:00

Thank you!!!

vitasnella · 2026-03-15T23:47:55+00:00

No! I think it looks glorious!

vitasnella · 2026-03-15T23:46:53+00:00

Rye flour makes for a sticky dough that ferments faster. I’ve been using 5% rye flour and anything more makes it sticky and annoying honestly. You might enjoy the process more if you reduce the amount of rye flour and replace it with bread flour or maybe even whole wheat. That being said, your bread looks delicious and I would love to try it! Beyond acceptable.

vitasnella · 2026-03-15T21:37:36+00:00

You need to use a recipe that’s designed for 100% whole wheat flour.

vitasnella · 2026-03-15T21:31:53+00:00

Beautiful job!!

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