My shaping could be a lot better. It was a bit gummy inside, but still sprung up when squished. Any advice would be greatly appreciated!
by New_Fisherman5615
My shaping could be a lot better. It was a bit gummy inside, but still sprung up when squished. Any advice would be greatly appreciated!
by New_Fisherman5615
2 Comments
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My guess is slightly over proofed. Bulk fermentation starts when you mix in starter, not when stretch and folds are complete
Biggest thing that helped me was checking dough temp to understand how long bulking should take, and using windowpane test, wobble test, and checking for bubbles. Recipes will be different for everyone, every kitchen, every geographic region, every flour, temperature, etc. Intuition is key