So I notice the right bread has been sitting in those wooden baskets to proof right? This means OP has turned it upside down. I thought the bottom should always stay at the bottom or do we put the bread upside down in the basket to proof and then turn it back for baking? Does it really matter?
Rhiannon1307
THE RECIPE EVEN SAYS “SMOL”. Sorry for yelling, that’s pure delight 😁
They look adorable and very delicious. But wow, 40 hours cold retard? How did that turn out? I haven’t tried anything longer than about 18 hours myself yet as that could turn out rather sour (my starter is quite acidic).
DRDoryn
What temperature (+/-) does your bulk fermentation happen at?
3 Comments
So I notice the right bread has been sitting in those wooden baskets to proof right? This means OP has turned it upside down. I thought the bottom should always stay at the bottom or do we put the bread upside down in the basket to proof and then turn it back for baking? Does it really matter?
THE RECIPE EVEN SAYS “SMOL”. Sorry for yelling, that’s pure delight 😁
They look adorable and very delicious. But wow, 40 hours cold retard? How did that turn out? I haven’t tried anything longer than about 18 hours myself yet as that could turn out rather sour (my starter is quite acidic).
What temperature (+/-) does your bulk fermentation happen at?