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Test#2 Whole wheat poolish country loaf
Thank you to everyone who commented on my previous post. I made the following changes:1. Increased poolish weight2. Increased overall hydration to 77% of total flour weight in the formula3. Used 3g IDY for final dough4. Fermented poolish 14hr at 74/75FI enjoyed the flavor of this... | WW Poolish150g WW KA flour150g water0.25g IDYFinal Dough350g KA bread flour235g water3g IDY9g saltMethod:Tested yeast before starting. Good to go.Mixed poolish and let ferment 14hrs. First 8hrs at 79F. Last 6hr at 74F (found a cooler spot). I still don't think it was really active. Mixed dry ingredients in a separate b... |
Whole wheat poolish country loaf
I tried my hand at using a poolish for a country loaf and I don’t think it turned out properly. I tested only one loaf. I tested a whole wheat poolish in order to get more nuanced flavor into the final product.I planned to let the poolish ferment for 8hrs, but it didn’t look active. No ... | Just last night I made a 100%
Just last night I made a 100% hydrated whole wheat poolish with 0.25g Instant Dry Yeast. It fermented 15 hr @ 77F. It raised well and the resulting 60/40 (WW/BF) was supplemented with 5g yeast and blew up tremendously. Next time I’ll proba/ly redce the yeast kicker.Are you sure your yeast ... |
Panettone: How to Correct the Balance of Pasta Madre
Hi All, looking for some advice from any experienced panettone makers out there:I’ve been making panettone for a few years now, each year bringing new challenges. This week, going into the last week before Christmas, my pasta madre shifted to an off bitter/acidic fla... | Try this
this is a very helpful page and goes through various issues you will encounter with pasta madre. For me, keeping it in water solved the acidity issue.https://bake-street.com/en/how-to-make-stiff-sourdough-for-panettone/ |
Squat Sandwich Loaf: Final Rise in the Fridge
Hi everyone, I began baking bread about 1.5mo ago and I started with a sandwich loaf. I have had a lot of success and have landed on a formula that my family likes. I normally bake a straight dough and do it all in one day, but I have read in the community and other literat... | You've identified the cause
in your second paragraph: “...placed in the loaf tins for the final rise. I let it rise for 1hr on the counter...”The dough was fully proofed, or very nearly fully proofed, before you put in the refrigerator. By the time it cooled down enough to slow (not stop) the yeast's growth, the doug... |
Psylly Psyllium
It’s a learning experience working with psyllium husk powder. 1-T powder to 8-oz water... The gelatinous blob formed & solidified in seconds. Instantly ready to play jai alai at the Fronton!Think blending psyllium with dry ingredients is the way to go. Weighing 20-g may be smarter, too (bag is marked as... | There are some good ideas by search
http://hanseata.blogspot.com/2016/02/gluten-free-dinner-rolls-with-oat.htmlhttp://www.thefreshloaf.com/node/45025/gluten-free-dinner-rolls-oat-buckwheat-teff-or-hazelnutNot much psyllium is needed or the texture becomes gummy.There are a few really good posts available here on TFL. J... |
Rye/Spelt loaf burning on top, not baked in the middle
Hi new guy to both bread baking, and this forum. Loving my new sourdough hobby and my family seems to approve too!I have been trying a sourdough rye/spelt loaf pan bread recipe I got in a baking class at Central Milling I took a month or so ago. The bread is deli... | Just for reference a picture
Just for reference a picture of my other loaves.
98CE7E37-334C-4EDD-91A5-2EDA1E5BF039.jpeg |
A Matter of Preference, or...??
Hi, there! First time posting. Will try to keep this short. I am a cottage food baker. Amateur, self taught. I just started making and selling a high hydration rosemary olive oil boule (a la Jim Lahey). One of my customers says it has too much rosemary and that it is too airy, such that ... | Hi, Susie
The names given to loaves, i.e. boule, batard and baguette are from the French, ball, bastard and stick, and refer to their shapes; nothing more.You don't say whether your dough is lean or enriched (has fat or milk or other crumb softeners) which would make it more of a Viennese style bread than French. The F... |
Rising / Fermentation issue
This is my first post to Fresh Loaf!I made this recipe twice. The first time, it worked out pretty well, but with the second, I had some trouble getting the dough to rise properly.800 grams of flour: 80% White bread flour; 20% Whole Wheat. 90% hydration (including 50 g olive oil) . 2% instan... | I suspect dough is overproofed
just to be sure I understand, was the dough you autolysed just flour and water or did you have some yeast in it as well? A traditional autolyse has no yeast/preferment in it. you say after 8 hours of autolyse the dough had nearly doubled, then you started kneading/stretch & fold. It sou... |
Bread Improver
HelloSome of my recipes in the manual that came with the breadmaker suggest that bread improver should be used especially with wholemeal recipes. On the bread improver package label a guide is given suggesting that for white bread recipes, one gm of bread improver should be added for every 100gms of str... | Time
Time provides all of the improver that I need. Time for autolyse, time for bench proofing, time for final rise, time for rest and cooling after baking, All of these improve the flavor of the loaf. Special ingredients are used to give flavors to the bread. These include the use of butter instead of unflavored s... |
Want lighter more airy crumb - Problem with second Proof
Hi!This is my first Post and I'm hoping I can find some help here.I have been making no-knead breads using bread flower have also used bread flower with 25% whole wheat & 10% Rye. I have used quick acting, instant, & sourdough on different loaves. I have used the... | suggestion...
use a shorter first rise. Your yeast is probably eating up most all the food in the first rise, so don't double it. Maybe 50%. Also, use the finger poke test for the second rise, to see when it is ready to bake. That way you'll get more rise in the oven.Please post a pic of your next loaf. |
Uneven slices
Hey everybody!I'm brand new to this forum! I am a baker at a small coffee shop In Galveston, Texas.We bake banana and zucchini bread year round, and introduce seasonal breads throughout the year. We have noticed that it is seemingly impossible for us to get 8 even slices out of our loaves. I've tried meas... | As long as all the pieces are
As long as all the pieces are the same weight, I don't see anything wrong with it. Maybe you have to put up a disclaimer about it being the same weight despite different heights.You could use a bread pan that you can close. Japan has a specialty called shokupan, I'm sure you can pick up a ... |
Dense at the bottom
I am a first time poster here. New to the site as well. I have had the opportunity to read some of the posts here and most are far beyond my skill at baking. Pretty new to it, but wanting to provide my family homemade bread. I have been experiencing the issue shown in this photo...or maybe it is n... | It looks fairly normal to me...
..ii's what you get when you use a loaf tin - the dough can only expand upwards so the sides and base will be compressed. A loaf tin with higher sides and more square in section would produce a better shaped slice. Also, watch the dough when proofing - with whole-wheat, prove to around... |
Changing ingredient proportions; how to best approach
I make crackers and use a standard base for all of the products. After a LOT of research (there's next to nothing out there on cracker baking on the interwebs) I've figured out that I've put too much baking powder (by percentage) into my base and want to cut this b... | “Cut back by half” can be
“Cut back by half” can be vague. Do you mean you need half as much baking powder as you have? In other words, you used 2x as much? If so: A is all other ingredients. x is how much powder you should have. Right now you have A+2x. You want 2A+2x, so you need to add A. This is because A+x is the ... |
Over proofing in under an hour
Hello everyoneI have been working on Miche style poilane bread and getting good results.However...I began a new starter using the pineapple method until I got consistent rise and fall from the leaven using a small amount of pineapple juice each time until it got going. I fed the lovely tw... | Hi Peter
I'm sorry your dough went to pieces so quickly.When did you begin your starter? My impression, from what you wrote, is that it might have been just a few days old at the time you made the dough. If so, the starter might still need some additional feedings so that its population of yeasts and bacteria stabili... |
Underproofed?
Hi everyone! I’ve lurked on this site for a while now and really appreciate how helpful people are so I thought I would write a post to get a little advice on my own. I made my first sourdough loaf with my three month old starter last week. It was a 72% hydration loaf (60g starter, 300g flour (plain flour... | I don't see anything wrong
I don't see anything wrong with it, it's properly proofed, has a nice, open crumb and is baked all the way through. Great success!I guess your idea it's underproofed comes from those few dense areas, but in my experience they just sometimes happen...or at least I haven't found the reason yet... |
Slap and fold gone wrong
I recently changed my technique from stretch and fold to slap and fold to make French baguettes (according to the preferred method of recipe) - How do you know when you have worked the dough well enough (@ x 3 times @ 30 mins intervals) to achieve an open glossy crumb as an end result. This is... | Hi, I've never made baguettes
Hi, I've never made baguettes, but I've only ever seen slap and folds used for initial gluten development/initial mixing of the dough. For example I'll use slap and fold to incorporate the levain (100x) followed by another 100x when I add the salt. This would be followed by stretch and fol... |
Forkish 2.7kg miche - I need an engineer and a chemist.
I'm a relatively recent fan of FWSY after years of baking much lower hydration sourdough and commercially yeasted breads. I have a small oven, though, and the hassle of cycling through two bakes in a 4qt dutch oven led me to purchase an 11qt lodge and try my hand ... | I do this by myself with my 3
I do this by myself with my 3.2 qt Lodge combo cooker with long handles. I've done this with 2.5, 3 and 3.5 pounds of whole wheat dough. For the 20+ pound lodge dutch oven, it would be a two person job. And both of you would need oven mitts. I'm assuming the DO is pre heated.Your help... |
Diagnostic - crust coloration
I have been working on a 2.5kg version of FWSY Overnight Blond, baked in an 11qt Dutch oven, for about 2 months (the subject of an earlier post in this forum as well).My earlier challenge, which was how to move this large miche into a Dutch oven without it turning into a mess, has been sol... | The little thin peaks in the
The little thin peaks in the "bloom" and along the score lines can't help but brown and char faster than the flat surfaces. That is just physics. The little peaks just don't have as much "connection" to a cooler mass of dough underneath them.I think we've corresponded before. (But I've sl... |
Second proof problem
I was making James Morton's Advanced White Bread from his Brilliant Bread book. It has 425g flour and 150g starter. As suggested, I put the dough in the fridge after the first proof, but when I took it out and shaped it, it didn't rise very much after 4 hours, when the recipe said this second pro... | Give up?
"... I had to give up on it in the end!"sounds like it needed more time. Hope it didn't end up in the trash. Taste the dough and make notes. (Spit it out). You can save it in several ways but if you are impatient, mix up 3 teaspoons (7g) dry instant yeast with a tablespoon or two of warmish water to make a ... |
Why does this happen? (Photo inside)
Hello, I've been attempting sourdough for awhile now and my results are pretty much always terrible! I'll bake bread using instant yeast and have fine results but sourdough just never seems to work for me. I've tried stretch and fols, and slap and fold. High hydration and moderate. ... | RE: Tunnels in bread
Hi et480hawn:Really early in baking bread and like everyone, learning how to perfect sourdough there are many things that could be giving you the tunneling in your loaf.Without knowing more about your process I would check the following:Is your starter new? you can test it to see if its strong enou... |
Vital Wheat Gluten question
I have an interesting question..... Does anyone here know what percentage of VWG to flour is?I made some low carb bread using 3 cups of alomnd flour & 2 cups VWG plus other thingsbut interested in knowing what the percentage of Flour/VWG folks go by?? | Scaling easier with weights
It is easier to talk about ratios and scaling a recipe if you weigh rather than volume measure the ingredients. It is also easier if a full recipe and technique is shown.Is this a yeasted or chemically leavened (baking powder or soda) bread? Any other requirements? (Vegan,keto,paleo,etc) |
Orange color in starter
I am making a starter and don’t have much experience with sourdough. I am on Day 7. It is a beast! Lots of bubbles, doubling in about 3 hours and smelling fine. Last night it had this orange tint on some of the starter. I am posting a picture. I fed it this morning and it’s looking amazing in... | If you say your starter is
If you say your starter is fine (smells sour and yeasty, no moldy or rancid smell) and the color is barely there anymore, it probably is fine. Maybe it was just some bran or something like that. |
Hooch after only a few hours
I'm attempting to make a new starter, however hooch is starting to develop after only a few hours.I tried using a different jar & using filtered water vs out of the tap, but still the hooch develops.Any thoughts on why this might be happening?? | need some more info.
What are you making a new starter from? Are you starting your starter from someone's dehydrated culture?Are you starting with someone else's firm starter (biga), or liquid/batter type of starter? Are you starting with plain flour and water and trying to pull yeast out of the air?What is your form... |
Diastatic Malt & Overproofing
Hello!In my last two bakes, I've incorporated a very small amount of diastatic malt flour into my mix. I'm mixing a pretty standard country sourdough mix:KA patent bread flour, 20% freshly milled whole grain, 80% hydration.I picked up a bit of 6 row malted barley from a local brewery speci... | Do you happen to know the
Do you happen to know the Diastatic Power (DP)? I’m curious.But I can’t imagine any strength of malt at such a low percentage causing over fermentation during a cold retard. Are you sure your fridge/retarder is that cool?The only other thing that comes to mind is a 5 kilo dough. That’s a lot o... |
Passover/Easter/Ramadan Community Bake
So it's been a little while since the last Community Bake and I thought since Passover and Easter coincide this year why not celebrate both in one Community Bake? Passover:When it comes to bread I think Passover will be easier. Matzah! Unleavened bread using Flour, Water and Salt ... | .mulfi culti
.love it. |
Fresh Yeast
Does anyone have a recipe on how to make fresh yeast or what the ingredient list is on the packaging of fresh yeast includes? I have tried to make fresh yeast once, but the results failed and the amount was too much for my ability to use as a home baker. | Why do you want fresh yeast?.
Why do you want fresh yeast?.. |
Gluten: Europe vs North America
Hello All! I have a question to pose. A friend of mine recently went to Spain. This friend is gluten intolerant. While they were in Spain they ate everything: pasta, bread, anything that might have flour in it, they ate. When they got to Dublin airport, yes not quite North America, the... | Airport food
will do that to me too! Airports are stressful places to eat. All the rushing around and fear of missing a gate or flight. Eat light or not at all. Sure it was the bread? Might have been oil or spices or drinks or salads even from the day before. Could even be insecticides used in airports and pla... |
SD Hydration
I'm getting into baking SD and it seems that all the recipes I've tried produce a very slack dough that is difficult to work with. My latest try used a published recipe that calls for 100g starter, 300g bread flour, 50g whole wheat flour, and 340g water. I tossed the dough out after an overnight in the f... | Way too high
That is really high for bread flour. Technically it is 97.5% hydration (390/400), but still high. A lot of recipes these days call for about 80%, but I don't recommend that to start with. You can use the typical bread hydration of 65%-70% to make it easier. In fact, there are three recipes I recommend ofte... |
21 day starter: Egg smell
I have been feeding a new starter twice a day for 21 days. Up till today it’s been smelling fine - just a little faintly like alcohol when it’s time to feed which I am doing every 12 hours. Twice a day I am discarding all but 30 grams and adding 60 grams of flour (half AP and half ww) and 60... | Of course it's always
Of course it's always possible that some unwanted bacteria take over. But in the case of sourdough it's just quite unlikely due to the high acidity level, which is inhabitable for many microorganisms.It should smell like a mild, bready/yeasty vinegar. Fruity, rich, sour, something like that. Is yo... |
Sourdough Boule Height
using Vermont SD recipe. Getting good rise in final proof and good oven spring. But dough spreads during transfer from baneton to DO and don't get height I want. Have tried to up my shaping game but still not happy. | Tighter shaping could be the
Tighter shaping could be the reason, or a too weak gluten network. Try mixing it a little longer next time in the beginning, it should make a difference.Other than that, it's normal that the loaf spreads a little after transfer, especially after scoring. |
Kouign Amman
After visiting my sister in France, I have become a Kouign Amman fan. I have tried several recipes.......a couple went to the round file. It is a challenge, for sure. I made one that was really good, but it was a recipe I googled when I visited her in May and for the life of me I cannot find it again. ... | I love pastry... it’s a great
I love pastry... it’s a great challenge. This is one that i love but I’ve not yet mastered. Still buying at bakeries but some are dreadful versions so it’s taking a lot of sampling to find the best!Have you seen this?https://joepastry.com/category/pastry/kouign-amann/ |
Dough hydration
Hi everyone,I have a question about dough hydration. Or rather an observation, which I'm hoping others have experienced as well, and can shed some light on.When I make dough using just regular dry yeast and keep the hydration to say 65% with the flour that I'm using, I have a dough consistency that I ca... | Sid, could it be a result of
Sid, could it be a result of a highly acidic starter? introducing a starter that is too acidic can have an adverse affect on the gluten of the dough.What do you think?Dan |
Sourdough troubleshooting: over or underproofed? Or something else?
I've just started sourdough baking again after a year or two of not doing it--I've relocated since the last time I was baking. When it comes to sourdough, I'm mainly just using it for daily bread and I was turning out satisfying loaves with good spring... | Hydration?
This looks like the dough wasn't strong enough to hold a tall shape. My guess is that it is high hydration. The crumb looks good, so to me it doesn't look like a fermentation issue. Are you using a banneton? |
Why do I need an hour of kneading?
Hi all, I am new to sourdough (after a lot of "cheating" with the bread machine), and I love it but for the teensy tiny detail that is exhausting me. Every recipe I find goes "10 minutes approx of kneading", but to get anything even vaguely related to a stretchy (let alone windowpane)... | Kneading
A ten minute knead is probably enough. Then, put the dough in a bowl, cover and let rise until it has doubled in volume. You then degas the dough, just a few folds, and shape into the loaf and let that rise until doubled. You are now ready to bake the loaf..Ford |
Bread has become like a scone-very soft sone like texture
I have been making bread in my Panasonic bread making machine. and it has been very good-nice crisp loaves with the bread texture very nice. It is a quality machine and i was surprised that it could be stored for a couple of years and yet work again properly.I... | Tenderizers
Maybe its possible that some of your ingredients are bad/stale, check the expiry dates.However, my guess is simply that the butter and milk powder tenderize the dough, resulting in a softer dough. Fat is used to prevent gluten from forming (it encapsulates the proteins), resulting in a much more tender and ... |
Kombucha dough becomes wet/gooey!
I found a recipe for sourdough bread using kombucha. I divided the recipe by 2.25 and used cups instead of weight. When I kneaded the dough it was fine to hold and fold without it sticking to my hand. After leaving it for 2-3 days to ferment and rise the dough (in a fridge and at room ... | Interesting recipe
I'm really just guessing because I have never heard of this and therefore don't know how kombucha and the bacteria and yeast behave when used in a dough...but: What you seem to be creating is a preferment (rather than a dough) and those are known to be super sticky. So you are essentially not doing a... |
100% Rye Crumbling When Cut
Bakery owner from Edinburgh, UK here (Hobz Bakery if anyone's interested). I've been trying to develop a 100% rye tin loaf for a few months now. Started off with the Rene's Rye recipe in Tartine Book no. 3, and have adapted it slightly. Basically, it's 50% fresh milled whole rye, 50% medium ... | Crumbly rye
Can be a few thing. Could be the acidity of the bread. I think under would make it gummy and over would make it crumbly. Might be in the bake itself. Or over proofed.I think if you're a professional bakery, if you haven't already, it would be a good idea to invest in a digital pH reader. |
Sourdough Trouble
Long time lurker, first time poster. I've been attempting sourdough since December of 2018 with very few good results. I've read books and spent hours online and for the life of me I can't figure out what's going on. My levain is active and passes the float test prior to baking. I typically go for 75%... | Sourdough Trouble
I've been baking sourdough for years. Sometimes things go great, sometimes I get some less than stellar results. Frankly, the absolute best recipe I've found, that gives me consistent results every time, is found by searching the Fresh Loaf site for "sage and onion levain". I absolutely love the r... |
Is this overproofed? Underproofed? Something else?
I'm pretty new to sourdough and I've been using the Weekend Bakery's pain naturel for the past couple of weeks. While shaping has gotten a bit easier and I'm starting to wrap my head around the numerous details involved in the process, I'm still having trouble pinpoint... | That's a nice loaf of bread!I
That's a nice loaf of bread!I can't answer all of the questions, but...Your unevenness of crumb-hole-size is not significant enough to be any kind of problem, unless you're baking bread for the photo department at an advertising agency. (Extreme unevenness does matter, but you don't have t... |
Problems with Hamelman Recipe - Vermont Country Sourdough
Hi there. I had a pretty good disaster with this recipe. It was the second time making a Hamelman recipe. The first time I did hand mixing and folding aka Forkish/Robertson/Hamelman slap and fold. The bread turned out pretty good but not as good as my breads ... | Hi David, we just featured
Hi David, we just featured Hamelman’s Five-Grain Levain as our community bake. You can see the post HERE.My best advice would be to post images. That would be helpful.I recently concluded with Hamelma’s Five-Grain Levain that I was over mixing using the mixer. I over developed the dough prema... |
Trouble with starter- strange smell and texture
help!I started what was a very robust and healthy starter about 5 years ago and baked weekly loaves with it. I even successfully brought it from Hong Kong to Canada after drying it and rehydrating it 18 months ago. A few months ago we moved into a new house, and the sourd... | Water softener?
Could it be that your new house has a built-in ion-exchange water softener. I've read that they can play havoc with a starter.Jeremy |
Troubles in the transition DO to Ventilated heat oven
Hi everyone, I ve been making sourdough bread since 2 years now, I move with my girlfriend to the Sao Paulo coast in Brazil, a wonderful place of nature ! Here we would like to create a small bussiness of Artisan bread delivery in the morning ( about 20 customers no... | Your English is just fine.
So I would say, you have to somehow duplicate the DO-kind of moisture for the first 1/2 or 1/3 or your bake. Some people use a cloche, others use a pan on the lower shelf which has, soaked towels and / or metal / lava rocks on it, that they then pour water over to create steam. You have to... |
Advice on scoring not catching
Hi everyone, I've been having trouble with my scoring for a little while. The loaf rises fine, but the scoring doesn't catch and create and ear on my batards, and on my boules it stays a bit flat too. Its the same for every recipe. Does anyone have any ideas why it might be happening? Th... | Hey! First of all, that crumb
Hey! First of all, that crumb shot looks absolutely amazing, whoa.I´m struggling with the same thing - what has helped me improve at least a little is proofing for a little shorter amount of time and also really working on my technique when it comes to shaping. I´m still unsure which scori... |
Bulk ferment without kneading / SF
Hi, wondering if anyone can help me. My levain was ripe at 1am. I mixed a Vermont sourdough and a SD seed bread (Hamelman’s). I didn’t stay up to S&F either of them - which I probably should have. Have taken out of the fridge & put in my prover at 24C for about 4 hours. I think ... | bulk ferment
Dough was is fridge from 1.30am until 7.20am. |
Dealing with inaccurate oven
My wife and I have long been suspicious of our oven temperatures. We have recently gotten heavily into baking, which is more finicky about temperatures than most other cooking. So I decided to check the accuracy of our oven (as Capital Culinarian) using a digital thermocouple thermometer.... | In my opinion, the simple
In my opinion, the simple fact that you know this oven is set a little on the low side is "half the battle" won already. There are different ways to compensate, but it hardly matters which methods of compensation you use. Let the food results be your ultimate guide; if you believe you've achie... |
My brioche dough rose put in fridge then fell
Might anyone know why brioche dough that started out beautifully rising nicely, fell overnight while proofing. And what to do about it? Thank you! | Has the same recipe worked OK
Has the same recipe worked OK for you before? |
Breads sticking and creating a wet burn
Hello, We just opened a bakery and one of our ovens is a pizza oven. We have been baking sourdough breads with no problems until now. Some of our breads began to stick onto the stone and when we pulled it off it was really badly burnt. After cooling we could tell that the burn... | If it was working fine but
If it was working fine but then suddenly started causing a problem, that is proof that something has changed. Has the oven's thermometer or thermostat failed? Did you switch brands of flour (or make other recipe changes)? What else could have changed?If you're completely sure nothing has chan... |
Ninja foodie oven to bake bread?
Hi everyone,I am new here and came across this link on a pizza site. I'm not that great at making breads and stuff but I try. My big problem is that I don't have an oven to use. I bought this little tiny fixer upper house and there is actually an oven but it's such a mess I haven't even... | Have you considered a used oven?
In our area the Habitat ReStore has them for good prices. |
Bread ripping apart while baking
I bake bread quite a bit, and while I am by no means an expert of anything like that, I do feel like I have the basics down, and I understand why things happen when I bake my breads. Yesterday I was asked to make Paska for a neighbor, I followed the recipe and everything looked right u... | Underproofed
For glazed breads like these, you do not want a lot of oven spring so need to proof them longer. With challah, I get impatient and often have this problem. |
First loaves troubleshooting
Hi all!I recently got back into sourdough after dabbling in it a few years ago. My first two loaves came out of the oven this morning, and while they definitely are bread, I'm looking for some help fixing a few notable trouble spots. First, my scoring ended up very shallow on both loaves.Se... | The dough was under proofed.
The dough was under proofed. My best quess would be your starter may not be active enough. Tell as much as you can about your starter.Dan |
Open Crumb Structure
I have a question in general about open crumb with lots of holes. Is there any best way to do this. I have made the Tartin country loaf. I am happy with the crust and the crumb is moist bit not that open. I was wondering when I do the bulk fermentation I put the dough in an oven with the light on ... | Take a look:http://www
Take a look:http://www.breadwerx.com/open-crumb-mastery/ |
Reviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
Hi All,First time poster, but I've found this site to be incredibly helpful!I'm having issues with a lost recipe I have for my Great-Grandmother's Italian Easter Bread. I'm trying to revive it but it always comes out much too dense and dry. The top always... | Thanks for the recipe! I will
Thanks for the recipe! I will have to make it myself!As for your troubles:Well, if you are adding your yeast to hot milk, that would kill the yeast. Sorry if you already know that, but it doesn't say in the recipe to let it cool down.Your yeast variety is probably not the issue. I don't kn... |
"Special" add-ins
Inspired by elsie_iu and the fish-cake bread.Difficult/tricky/outrageous/"interesting"/"special" add-ins for bread. Mainly a fantasy challenge, mainly not to be taken seriously... but hey, if some brave souls actually try one of the wacky suggestions - or perhaps they even beat me to it and had done t... | dried fish flakes
I have made dried trout flakes (fish sauce/Thai marinade-optional) in the oven and then tossed them with dried Bears lime powder and kaffir lime leaf powder. Finely minced green onion might go well as an add in too.The seasoned fish flakes and gr onion can be added in and incorporated into the dough... |
Pugliese - wet dough learning curve
Thanks to some very detailed posts, some beautiful photos, and troubleshooting advice on my first attempt with the Bread Baker’s Bible Pugliese recipe, I baked a loaf closer to what I had hoped. Chewy, moist interior, and crispy crust. There is room for improvement, but this one is... | That looks like some good
That looks like some good bread!The photo orientation is perfectly OK, as long as it's just the picture, and you didn't actually bake your bread sideways. ? |
Wet dough
I have been seeing pretty amazing Pugliese bread on this forum. Sylvia and Varda - wow!!!!I tried to make a loaf this weekend and have a few questions that I am hoping someone can help answer.I made the recipe from the Bread Bible. First, this was a very small loaf. I used an 8” banneton and it reached somew... | It's too bad that that mixer
It's too bad that that mixer (apparently quite a good one otherwise) doesn't quite reach when the amount is small. Maybe working by hand on small recipes is the simplest solution?Or - double the recipe? ? |
Help in adapting recipes for cold overnight proving
Hi all,Since having kids, I can seem to find the time to bake using my old schedules, which were based on Forkish's recipes (non-sourdough) with my own tweaks and flour combo's. They all have short room temperature proofing times, and I can't arrange my life (nor my k... | Do you have
a sourdough starter in the works?hester |
Help needed on brioche recipe
This is a brioche doughnut that i would love to make again - I lost the recipe!I have the recipe below - and it is good - but lacks the super fluffiness and chew of the attached doughnut.I know that the original recipe had egg yolks and dry yeast in it...the doughnut was proofed for about ... | It looks - from the photo- that you're after...
...a more tear-and-share style of brioche than a cakey one. If that's true - and please tell me if I"m wrong - then it might be worth checking the fine print on your flour bags. For fluffy brioche, I use 00 pasta flour which is about 13% protein. It's not too strong, but ... |
Ken Forkish and severe hand problems
Hello all - I am new here but not new to baking. I have been baking for 30 odd years and stumbled across Ken Forkish book Flour, Water, Salt, Yeast about 3 months ago. Purchased the book and jumped right in. Love the recipes so far and all of them that I have tried came out wonde... | Trevor Wilson Videos
Too bad about the carpal tunnel. That is serious stuff. Take care of your hand.One thing that might allow you to mix by hand is to mimic the technique shown by Trevor Wilson in his videos (go to Breadwerx.com). You could follow his method and avoid using your thumb (I believe) by creating a bit ... |
Sesame Seeds on Top of Bread
Love baking bread and recently discovered that we like to have sesame seeds on the top of the dough but most falling off before and after baking. Thought to cover the top of the dough with an egg but it makes the crust kind of too hard.Any other tip here? Thanks Nicolas | You are not alone, they toast
You are not alone, they toast up just perfectly on the bread and add an addictive flavour.I roll the bread a bit in the seeds before proofing, and they stick quite well in the banneton. There is always some loss. Depending on the type of bread and how you bake, egg wash might not e an opti... |
Adding old dough to a croissant recipe
hi guys, so I already have my go to croissant recipe, which I will post, however I would like to add 18% of old croissant scraps for more flavor, but I do not know how to incorporate it and how much to add . Can you please help me to figure out the amount in grams needed. Here i... | Toss it in with the initial
Toss it in with the initial mix. I do it all the time with 3:8 old croissant scrap to flour ratio. |
Quick bread too brown inside, lower half only
Hello, I'm having problems I've never had before making Irish Soda Bread. The bread seems fine on the outside, but the inside crumb is really overbrowned on the lower half. The outer crust is fine, though, not burned at all. What can I do to fix this? Many thanks. | Oven?
Did you recently change ovens? Or add anything (stones,steel,etc) to your oven? Try baking higher up in the oven. Turn on convection , if you have it.It really looks like the bottom is getting too hot. This happened to me when I acquired a new oven. It seemed the controls caused the elements to come on screaming ... |
Dough sticking to towel
Hi, I'm having trouble with my bread doughs sticking to the towel when rising. The doughs are approximately 75% hydration and the towels are these ones: https://smile.amazon.com/gp/product/B00XK69NRW/ref=oh_aui_search_asin_title?ie=UTF8&psc=1I'm flouring both the surface of the dough and the tow... | Just for the dusting of
Just for the dusting of sticky towels etc, make a little bit of special dusting flour: 50% regular flour and 50% rice flour. The rice flour is more stick-resistant. |
Loaf pan size and oven spring.
I'm baking, or trying to, bread in loaf pans. I always assumed my pans were standard size. At the top they are 9 1/2 inch by 5 1/4. At the bottom they are 8 1/4 by 4 1/8. Height is 3 1/2 inches. All measurements are internal. Is that normal? I'm beginning to think I'm simply not using ... | Dabrownman has this down pat!
“To know exactly what weight of dough fits your tin you need to put a water tight plastic grocery bag in the tin, then weigh the water it takes to fill the tin to the rim. Then divide this water weight by the expected rise of the dough in this case 85%. So if the water weighed 2200 g yo... |
Irregular rising, non-uniform color
I've been using this recipe800 g - King Arthur bread flour10 g - salt430 g water320 g starterI give it a 8 to 10 minute knead, let it rise for 3 hours, knock it back, then proof it for another 3 hours. Then I bake it at 450F for 30 to 40 minutes with some water in a pan at the bottom... | My first thought: Maybe you
My first thought: Maybe you were proofing just by the clock.If I decide to cut my grass every two weeks, that might work - at first. Then there's a heavy rain followed by hot sun, and the lawn is growing much faster - but my plan says two weeks, so I stick to it - despite having grass up to ... |
Not opening up!
Hey everyone!i just started a new job (new starter, new flours, new oven)and I’m having a problem I’ve never had before. Basically my bread won’t open up in the oven. This bread was 20% ww, 80% high gluten bread flour and 80% hydration. I proofed it to 50% rise in 5.5 hours, shaped it and put it in the ... | How did it look on the inside
How did it look on the inside?If it was proofed too warm or for too long, then it might have nowhere left to go. (Example: Make a fist. Now open your hand all the way. Now open your hand again, but without closing it first. Not much oven spring in that hand. ?) |
Starter question and Tartine recipe.
I was recently gifted a sourdough starter that has been in service for many years. I brought it home and had success in the first few loaves I baked the first week of ownership. After about 2 weeks, the starter seemed to start to fizzle out a bit, and I've simply not been getting as... | Take a look at Trevor
J. Wilson's site: http://www.breadwerx.com/ and search for champlain sour doughand or try his 65% hydration recipe http://www.breadwerx.com/author/admin/page/2/Scroll down until you see: "How to get open crumb from stiff dough"or do Norwich Sourdough http://www.wildyeastblog.com/my-new-favorite-s... |
Croissant Proof and Baking Issue?
Hi. This is the second time I've made laminated dough from scratch, and thought I ended up with beautiful dough and rolled croissants. I used the Weekend Bakery 3-day recipe. I let proof for about 2.5 hours at about 73-75 degrees F, and the croissants don't really look like they have r... | Let them rise covered in
Let them rise covered in plastic until they are noticeably bigger and puffy, and jiggle almost like jello when you shake the pan. This usually takes me 4-6 hours. Just let them proof until they are ready. That is my experience, and I make 600 croissants per week. |
Freezer Temps and Yeast
So, I run a large commissary kitchen. We shape and freeze about a thousand croissants a week. Most of these are baked and delivered within 3 to 4 weeks of shaping. We HAD been keeping our freezer at +5 to 10 degrees. With ZERO issue. Our owner, who knows nothing of food/baking, decided we needed... | If excess cold...
... is indeed what's harming your yeast (which isn't proven but it makes sense), then death of individual yeast cells would be the actual problem, and there is no chemical capable of resurrection from the dead - not even for yeast. As amount time in the excess cold goes on, more and more cells might b... |
Dough issues
Hi everyone,I'm a (very) amateur baker living in Singapore (pretty hot & humid here all the time, room temperature is usually around 28 to 32 degrees celcius). I've had some successful loaves here but recently I've been having lots of trouble! Would appreciate any insights anyone would be willing to share.... | Have you tried salting the autolyse?
I know that that doesn't fit the usual description of an autolyse but with your temperatures, it might help slow down what sounds like excessive enzyme activity. Ordinarily, I would expect the dough to tighten and become more workable after the salt is added; quite the opposite of ... |
Bagels: overnight proofing and condensation issues
Hello! I am hoping someone can help me with a problem I have been having. I have been making bagels at work and they have been turning out exactly how I want them to. However, I recently changed one part of my process and things are going wrong.I had been storing my sh... | Not sure about the condensation,
but it sounds as though your refrigerator may not be able to chill the increased quantity of bagels fast enough to prevent the overproofing. That may be exacerbated even more if “more efficiently” means that the trays are packed more densely, with less space for the air to circulate be... |
Issue with oven spring?
I apologize beforehand: I'm new to baking and new to this forum.I think I'm having an issue with oven spring.I baked Ken Forkish's 75% Whole Wheat Saturday bread (750g whole wheat flour, 250g white flour, 800g h2o)I allowed it to bulk ferment and it went well, tripled in size. I then placed the ... | Did you skip a step?
Normally after the bulk ferment you will shape the dough (which re-distributes the yeast and it's food a bit) then let it proof in a basket or something, before you bake it. Did you do that step and just forget to mention it in your post? |
Improving crumb strength on super soft sandwich loafs
I've been whipping up this recipe I created with various flours and am wanting to improve the crumb strength whilst keeping the loaf super soft. The recipe is 550g Wholemeal Bakers Flour (or 50% white bakers flour, 25% wholemeal bakers, 25% rye) I've done it in bot... | fat
You're using <4% fat. That's about the nadir level of dough strength*. At that point, there is a mix of protein and lipid alveoli walls, which are weaker than either alone. Since you want to keep the soft crumb, increase the fat content to 5%<10%. You want to use saturated or monounsaturated fat, e.g. butter, lard,... |
Donuts
Hello, I'm new to this community and really don't know if I'm in the right area to ask a question. I made some yeast donuts over the weekend. They rose beautifully. I tested after the 1st proof and dough was fine. Made the donuts proofed again and they looked good. Then they fell after a few minutes as I was fry... | There was falling bread...
... very recently, falling in a very similar way to what you describe, and in their case they had too much yeast in their recipe. It could also be that you're waiting so patiently when proofing that it ends up going too far. Maybe catching it when it's just barely done, and not waiting for it... |
bread always falls
Hi,I make bread from what has became my standard recipe as follows: Flour3cups13.00ozsalt0.39oz1.5tspdry milk0.32oz1.5tbspgluten0.40oz1.33tbspflax seed1/8cups0.75ozsliced almonds1/4cups1.50ozhoney0.25cups2.75ozButter1.5tbsp0.75ozwater1.25cups10.32oz yeast 1.25tspI mix the bread in a Panasonic SD... | It falls because it overproofs.
Use even less yeast than the minimum amount you have used in the past. Eventually you will find the sweet spot. |
Using starter/preferment - too soon or too late. Does it matter?
Hi all I have been baking for over a year, with a fair amount of success – by and large my loaves meet with approval. But People do remark and I have noticed that they appear more dense and chewy than other sourdough loaves. That is not seen as a negat... | More dense and chewy
can mean the yeast pop. in the culture needs some help or maybe a simple change in method, longer proofing for example or less water to flour in the recipe. Most the time the starter needs a little TLC and a few rounds of feeding at peak just as it starts a first fall when the bacteria levels see... |
Low Carb Pita Bread is it possible?
Looking to make a low carb pita bread, anyone every tried?? | Low carb pita bread recipe
in googling the above title I come up with this:https://www.yummly.com/recipe/Low-carb-Pita-Bread_-_C_-2014_-Judy-Barnes-Baker-1218712?prm-v1This is the google page with more options.https://duckduckgo.com/?q=low+carb+pita+bread+recipe&t=brave&ia=recipes&iai=1&pn=1Hope it helps. Tom |
Outdoor Dutch oven bread
Hello all,i like to bake bread with my Dutch oven. I do this now in my kitchen oven. After about 20 minutes into the bake, I remove the lid and finish the bake. The lid keeps the steam around the bread in the beginning and removing it allows the crust to brown. Works great! I belong to a ca... | Frying pan screen?
I've never tried it, but - you know those very fine screens that they sell as grease splatter covers for frying pans - are they fine enough to keep out dust & ash? Sooty dust can be very fine - sure wouldn't taste or look good if it got in. |
Starter in TROUBLE!!!
Hi Everyone, I'm in need of your talent, experience and knowledge. I recently transferred my 5 year old starter to a new glass container from a plastic one. I fed it and put it in the fridge. I took it out a week later planning to feed it again prior to using it and when I opened the jar, I was gr... | Sounds like you've introduced something
When transferring to a new jar. If you have then simply feeding it isn't going to help as the jar needs a thorough cleaning. That and the pineapple juice idea should help. Why not start a new starter as well? Just in case! |
ARE YOU BREADY TO CRUMBLE!
I AM HOSTING A COMPETITION, THE PRIZE BEING MY RESPECT AND PRAYERS.I want you guys, the sophisticated public to post the best bread shots you have and in exactly 4 weeks I will pick the winner.Happy breading,Bless up,Cathy x | Suspicious
I have a suspicious nature when it comes to these kinds of challenges. What are you really up to that you can't take your own pictures? "Respect and prayers". Sounds like you wanna talk bread. Go right ahead. It's our favourite subject most of the time. :). |
Need help
Hello I am new to the forum. I am not an experienced baker but I have a lot of good cooking knowledge and equipment in my kitchen. It has been a goal of mine for some time to be able to make all the bread for my family from sourdough starter and never have to buy a store loaf. I tried making my own starter... | Unfortunately, a whole gran
Unfortunately, a whole gran bread will never be as light and airy as a good white bread. BUT, whole grain can be relatively light and relatively airy. 100% whole grain bread is challenging, but very doable with practice. I suggest you start with a small percentage of whole grains and work yo... |
Vegan wan ton wrapper dough too soft/pliable
I have been trying to make my own vegan wanton wrapper dough but it keeps coming out too soft and pliable. I’m trying to copy the Nasoya Vegan Won Ton Wraps.I combine 300 grams of all purpose flour, ¼ tsp salt, and 160 grams of room temperature water. Gather into a shaggy do... | Ingredients
Nasoya's list of ingredients mentions gluten and vinegar as well. Starch is used to prevent stickiness when rolling out and stacking wraps.INGREDIENTS: ENRICHED WHEAT FLOUR, WATER, SALT, WHEAT GLUTEN, VINEGAR, CORN STARCH.I would say simply use less water in your dough, use ice cold water. Use more salt (6g... |
Large hole in sourdough
I read through this issue on previous posts but think my situation may be different. I have been commercially baking bread for the past 12 years but want advice. I make 8-20 loaves of sourdough a night, shape them in baskets as a batard, and leave them covered in the walk in for at least 24 hour... | Oh dear, cast iron pot mice!
They are a sneaky bunch and I wouldn't put it past them to leave this sort of evidence. Burnt bottoms is another sign. They love the heat. Joking aside...How many loaves are affected? |
Croissant dough issues
Hello, I've very new to bread baking and just tried making croissants again after a long hiatus. I'm not expecting great results due to a number of factors, but had some questions for next time. First, my dough was quite wrinkly and the mixing took way longer than the recipe (below) indicated. I... | Maybe the speed
Hello ,,i guess maybe you need speed up your mixer to medium fast.Regarding the butter i don't understand why the flour for the slab. the texture of the butter should be smooth creamy.if your butter has creamy smooth texture and holding together, maybe the chunk because you working the dough too much o... |
Sticky dough after bulk fermentation
I have tried the Tartine method and the Beginner's Sourdough Bread recipe (Perfect Loaf). I always have an issue after bulk fermentation where my dough is very tacky, sticky, and does not hold shape well. It sticks to my fingers a lot as I attempt the shaping phase. Does anyone have... | Shorten up the bulk.
I found that the dough handled much better if I didn’t let the dough double. Now I aim for between 30 and 50 % rise and it makes a huge difference. Check one of my recent recipes for my procedure. |
How long is too long for 2nd rise?
I've been making sourdough bread from a potato flake starter for about a year now. My second rise is very poor today. It's been in a warmed oven (warmed by oven light) for 4 hours now and barely made it halfway up the loaf pan. How long can it rise in the warm oven before going bad? | If the dough proofs too long
If the dough proofs too long it will not rise (and probably deflate) during the bake.If you think the temperature was warm enough and the time went long, I would suggest baking it.Danny |
denser crumb in the center
I have been getting denser crumbs toward the center of the bread. First few slices are open and great. I get great oven spring , prefect bloom. But for some reason the center seems denser. Here is a picture of the bread.
15069092_10153955310656921_2999903571004984816_o.jpg
Could it b... | Underproofed?
One of the signs of under proofing.http://www.seriouseats.com/2014/11/troubleshoot-bad-bread-messed-up-loaf.htmlBut seriously, your bread looks lovely and when comparing your "dense" centre to the loaf on the website, yours looks way better.From where I'm sitting I'd be very happy with your loaf. |
Massive Confusion...
I'm new to the site and THANK GOD it's here. I'm having trouble with whole wheat. My white bread is light and fluffy. Not so much with my wheat bread. It smaller and entirely denser. Maybe it's just the nature of the bread--the wheat flour. It can't be protein, b/c I'm using Vital Wheat Glute... | WW needs different handling
AP flour absorbs water and fully hydrates very quickly. If you knead to windowpane (enter that in the search box),the dough gives up its starchy gel to form strong bubble walls and the loaf will be fluffy soft. WW takes a long time to absorb the water fully so it takes a little different ... |
Need Help With Cinnamon Rolls
Hi all,I could use some insight with my cinnamon rolls. I am SO frustrated. My dough looks beautiful, feels beautiful, and the rolls looks amazing when proofed (I don't think I am over proofing them). From reading and experimenting I have found that they bake best if allowed to bake at ... | A couple of questions
HiWe use a modified version of that recipe with no issues. However, we bake them at 400F (350F for stickies) with convection off.Are you baking them individually or in an eight (or more) bun cluster? Are you using something as a form, or placing them free-form on baking pans? Are they simply unrol... |
Medieval Cake Challenge
“Take flower & sugar & nutmeg & cloves & mace & sweet butter & sack & a little ale barm, beat your spice & put in your butter & your sack, cold, then work it well all together & make it in little cakes & so bake them, if you will you may put in some saffron into them or fruit.”Found this interes... | Must be something in the air
I tripped over this yesterday. Looks like one for you though, it's got barm!Keep on baking!Carole |
Outside of loaf dark before inside is baked
I've been experimenting with a flour mix that is mostly whole wheat with some bread flour mixed in. This has required me to use much higher percentages than I normally would. 80% hydration feels more like 65% while I'm mixing and shaping. Because of this, my loaves have been ... | Falling Temperatures
Hi!I've read people used to use falling ovens - they would fill the oven with wood, burn it, and once it was pretty hot, remove the wood and the ashes, and then give it some time to reach a nice temperature and bake the bread in there, as the temperature fell - to bake lean loafs. Some people using... |
Loaf Not Forming Up
I am from Tampa, Florida. I created a poolish/biga/sponge with 141g of all purpose flour, 141g of chlorine free water, and 3g of yeast. It rested over night (unrefrigerated).I combined the poolish with an additional 259g of all purpose flour, 139g of water, 8g of salt, and 1g of yeast today. Tota... | Follow-up to my original post
Follow-up to my original post:I suspect the problem was over-fermentation. Did I let my poolish ferment too long? |
Community Bake: Naturally Fermented Buckwheat Bread
I'm confident you'll all enjoy this bake. A bit different from previous community bakes and there's room for your own interpretations. This is a naturally fermented fermented buckwheat bread which has no yeast nor starter. It is a fascinating process with lovely resul... | Great idea for a CB! I’m in.
Great idea for a CB! I’m in. Should be able to get to it this weekend. |
Wrinkled skin on rested bread
Hi everyone,I'm looking for some troubleshooting advice, and as there is a wealth of knowledge in these forums, I thought you might be able to help!I am making Hamelman's "Rustic Bread," which is a mix of white bread, whole wheat and rye flours. After bulk fermentation is complete, you spl... | Cover While Resting?
The 10-20 minute period is known as the bench rest, and during that time you should cover the dough with a linen cloth or plastic (I prefer the linen) and perhaps lightly flour the top of the dough so that the cloth or plastic does not stick to it. In the absence of any of this, air can cause a sk... |
Nutella brioche experiment
Hello bread entusiasts i am triying to make a brioche but i want to substitute some of the butter for nutellaReading the ingredients of the nutella have by portion 50% sugar and 30% fat and my recipe for brioche calls for every 100 grams of flour 75 grams of butter and 25 grams of sugar (i am... | Not to burst your Nutella bubble
but may I suggest making the brioche without the Nutella and spreading the Nutella on the sliced brioche or warm it and dribble over the baked brioche as a topping. Nutella is thick strange sweet stuff and doesn't take well to diluting, I've found it best concentrated as a topping or s... |
Alcohol in bread dough
I want to add rum soaked raisins to my bread dough. Can this be done without killing off the yeast?Many thanks in advance. | Snockered fruit is fine
Have fun!Paul |
Best Way to Bake Numerous Baguettes at Once
Hello everyone! I am trying to start a farmers market stand next summer selling mostly candies but I have made some pretty good baguettes (not perfect, mind you) and want to sell them as my town has no bakeries that sell baguettes (minus the supermarket and their baguettes ar... | Probably not unless
you want to take a hit on quality. One of the most important parts of baking baguettes is getting a good oven kick in the first 5 minutes. Home ovens are notorious for being kinda weak in that department and the more you load up, the more energy they will suck up from your oven. My guess is tripling... |
Emergency brioche question
help! I made my brioche dough in a slight rush and completely forgot to let it rise at room temp and stuck it directly into the fridge!! Is my dough ruined??? | I certainly wouldn't think so
I certainly wouldn't think so, but you might need to give it some time to rise after you pull it out of the fridge. Hard to say without knowing more about the formula you used. |
Rye bread proven?
I have made a few 100% rye breads lately and have consistently overproved them resulting in a loaf that tastes great but is sunken. The latest experiment was using Emmanuel Hadjiandreou’s recipe for a dark rye bread. How do I tell if rye bread is fully proved - I’ve read the poke test posts - how do t... | Proof.
Are they over proofed or under baked? |
Massive Sticking on Bottom of Bagels
Following Peter Reinhart's recipe. Not sure what I'm doing wrong. The tops of the bagels look good, but the bottoms keep sticking to the pan. I'm even coating the pan with vegetable oil. I've tried a nonstick sheet before, but the stuck bagels came off, but took the nonstick coating... | I think most would advise
I think most would advise baking on a parchment paper lined baking sheet, or baking sheet fitted with silicone baking mat. Even with parchment, I believe I have still seen it advised to use a non stick spray, etc, for bagels, at some point in the process. You can usually find Reynolds parchmen... |
Shaping Loaves per Forbish
Hello, Everyone:I am using Ken Forbish's Flour Water Salt Yeast book at present to learn his methods. The step involving shaping the loaves prior to putting them in their proofing baskets completely evades me. I cut the dough in half, stretch and fold it, and then try to do that step where y... | What are your proofing
What are your proofing temperatures? And aside from the shaping, is the bread turning out well?I'm not sure which Forkish recipe this is, but if there are stretch-and-folds before this point, how are those going? Ideally you can feel the dough firming from the first to the last stretch-and-fold... |
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