Finally was happy with how my dough was coming out. I check the fridge 5 hours into the cold proof, and someone placed a coffee creamer bottle on top of my dough
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FaithRestored33
I’m sorry. 😢
PaganQueenNaturally
Oh no! They are grounded from coffee for a week! 😂
nugrea
I’m so sorry that happened. I’m frustrated for you that someone would have set something on top of it.
smagodtchi
Also, does anyone know if it’ll recover? I have about 8 hours left in the cold proof process
chlosephina
I would pinch it closed and leave it alone for the rest of the ferment. Sourdough is often more resilient but at the very least it will help give it a little tension for when you go to bake! Sorry this happened. So frustrating!
gearzgirl
Sometimes the bread gods are just working against you!
JayGridley
What you might do is just plop it in a bread pan instead of baking it like a boule. Should help it to keep some shape.
MadHatter06
The Judas Cradle for the offender *and* his lawyer!!!
SVCalifornia301
It’s dead Jim!
Sharma-shu
That’s so rude. Definitely don’t share bread with them until you and your dough receive an apology.
cognitiveDiscontents
Who the hell does that? Both out of respect of the bread and work involved, but also who puts a bottle of something on a wet squishy blob? Bottle is gross now. Do you have other issues with this person?
MamaMetal666
Oh honey. That sux
RogerManner
I feel you, so much time and excitement wasted. I was aiming to bake some ciabattas the thermometer of my oven is shit. It was showing as if it was scorching hot but it wasn’t and it decided to shut itself off halfway through.
They spent almost 40 minutes and did not get golden, I got ciabacrackers …..
smagodtchi
I’m going to post how this hate crime baked up later
mtbdork
Pop it out, degass, roll up like a cigar, bake in a loaf pan, and scold the offender.
erisod
It’ll probably be ok actually. Did you bake it?
SuchOil695
I’d be so mad!
izlib
Man, I feel you. I made the best loaf I’ve ever made. It was cold proofing in the fridge and it was so big and jiggly. Flipped the bassinet into the dutch oven… It had proofed so well that it was taller and wider in my bassinet than any of my previous loafs, and now too big for my medium dutch oven and is just all smushed inside it now cooking away.
Next time I’m using my 14 quart one… I don’t care if it’s too big. Better than not big enough.
LaserGecko
Good job, Our Gang!
*weeeep hhhwowwwww*
Fartingfajita
I’m sorry for your loss… focaccia it is
Tasty-Pin-349
This s a travesty! We need answers!
killasrspike
I do everything pre oven in 1 2.3qt Pyrex bowl with a lid. That lid is on anytime I’m not interacting with the dough.
I’ve tuned my 500g flour recipe to a 50c piece dough kiss on the lid as the “time to shape and cold prrof”
Recipie:
500g of flour(s), 370g water, 10g olive oil, 12g salt, 160g starter (about an hour or two past peak where it’s fallen about an inch)
I whisk the starter, water, and first 100g of flour aggressively by hand in the bowl for maybe 20 seconds, I wait maybe 5 minutes then whisk the oil into this and CLEAN my whisk, once it’s clean I add the rest of the flour and mix until no loose flour remains with a spurtle or heavy spatula – the flour I add first is the one slower to absorb water, so dark rye in my case.
I autolyse for 30 minutes at this stage and then do a Mix AND first set of folds (4 folds rotating the bowl 1/4 after each fold) I then wait 30 minutes and do the second set of folds 3 more times.
So, if I completed my initial mixing for autolyse at 10am im done fucking with it at Noon.
It then sits in it’s bowl until it kisses the lid, I flour a plate or parchment paper dump the dough out on it and line the bowl with a sheet of paper folding excess over the lip of the bowl.
Do my shaping then place it “sealed seam down” then dust it with maybe a tablespoon of dark rye.
This is where I put the lid on and tear away the excess parchment paper amd sling it into the fridge at 10 or 11pm, or wait until the morning to cook it.
Nothing I put on top of that bowl can mess with me.
Puzzled-Flamingo-882
Focaccia
crookedpolitician
Get rid. Then try to save the dough.
CallidoraBlack
Off with his head! Dishonor on him, dishonor on his cow. UNACCEPTABLE!!!
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I’m sorry. 😢
Oh no! They are grounded from coffee for a week! 😂
I’m so sorry that happened. I’m frustrated for you that someone would have set something on top of it.
Also, does anyone know if it’ll recover? I have about 8 hours left in the cold proof process
I would pinch it closed and leave it alone for the rest of the ferment. Sourdough is often more resilient but at the very least it will help give it a little tension for when you go to bake! Sorry this happened. So frustrating!
Sometimes the bread gods are just working against you!
What you might do is just plop it in a bread pan instead of baking it like a boule. Should help it to keep some shape.
The Judas Cradle for the offender *and* his lawyer!!!
It’s dead Jim!
That’s so rude. Definitely don’t share bread with them until you and your dough receive an apology.
Who the hell does that? Both out of respect of the bread and work involved, but also who puts a bottle of something on a wet squishy blob? Bottle is gross now. Do you have other issues with this person?
Oh honey. That sux
I feel you, so much time and excitement wasted. I was aiming to bake some ciabattas the thermometer of my oven is shit. It was showing as if it was scorching hot but it wasn’t and it decided to shut itself off halfway through.
They spent almost 40 minutes and did not get golden, I got ciabacrackers …..
I’m going to post how this hate crime baked up later
Pop it out, degass, roll up like a cigar, bake in a loaf pan, and scold the offender.
It’ll probably be ok actually. Did you bake it?
I’d be so mad!
Man, I feel you. I made the best loaf I’ve ever made. It was cold proofing in the fridge and it was so big and jiggly. Flipped the bassinet into the dutch oven… It had proofed so well that it was taller and wider in my bassinet than any of my previous loafs, and now too big for my medium dutch oven and is just all smushed inside it now cooking away.
Next time I’m using my 14 quart one… I don’t care if it’s too big. Better than not big enough.
Good job, Our Gang!
*weeeep hhhwowwwww*
I’m sorry for your loss… focaccia it is
This s a travesty! We need answers!
I do everything pre oven in 1 2.3qt Pyrex bowl with a lid.
That lid is on anytime I’m not interacting with the dough.
I’ve tuned my 500g flour recipe to a 50c piece dough kiss on the lid as the “time to shape and cold prrof”
Recipie:
500g of flour(s), 370g water, 10g olive oil, 12g salt, 160g starter (about an hour or two past peak where it’s fallen about an inch)
I whisk the starter, water, and first 100g of flour aggressively by hand in the bowl for maybe 20 seconds, I wait maybe 5 minutes then whisk the oil into this and CLEAN my whisk, once it’s clean I add the rest of the flour and mix until no loose flour remains with a spurtle or heavy spatula – the flour I add first is the one slower to absorb water, so dark rye in my case.
I autolyse for 30 minutes at this stage and then do a Mix AND first set of folds (4 folds rotating the bowl 1/4 after each fold) I then wait 30 minutes and do the second set of folds 3 more times.
So, if I completed my initial mixing for autolyse at 10am im done fucking with it at Noon.
It then sits in it’s bowl until it kisses the lid, I flour a plate or parchment paper dump the dough out on it and line the bowl with a sheet of paper folding excess over the lip of the bowl.
Do my shaping then place it “sealed seam down” then dust it with maybe a tablespoon of dark rye.
This is where I put the lid on and tear away the excess parchment paper amd sling it into the fridge at 10 or 11pm, or wait until the morning to cook it.
Nothing I put on top of that bowl can mess with me.
Focaccia
Get rid.
Then try to save the dough.
Off with his head! Dishonor on him, dishonor on his cow. UNACCEPTABLE!!!