I took my dough out of the fridge to warm upna bit before I baked it… and forgot
Pray for me.
by AlwaysPlaysAHealer
13 Comments
someawol
Oh no!!
In the future you can just bake from cold, I’ve always done it and know many people who do it and none of us have ever had an issue! I just take the dough out to score and then put it in the oven.
AlwaysPlaysAHealer
RECIPE: 3 cups warm water, 1/2 cup fridge starter, 6 scant cups bread flour. Did 3 rounds of stretch and folds 30 minutes apart, did a couple hours of bulk fermentation on counter, into the fridge overnight. Nicely doubled in size next morning so shaped into two loaves and back into the fridge for 24 hours because I was busy, took one loaf out intending to bake it then forgot about it for 8 hours. In the oven now so send prayers. Second loaf warming up while the first one bakes so let’s see what turns out better.
loafofadoughgirl
Idk I always bake it straight from the fridge
ObiePNW
Maybe start insulting it? Might deflate it a bit.
littleoldlady71
Always bake, even if you think it’s ruined.
Albertancummings
Timers. I don’t bake without lots of timers.
manofmystry
Warming it makes it much harder to score. Bake it cold from the fridge.
Decent-Dot6753
Turn it into focaccia this time!
AlwaysPlaysAHealer
Both loaves turned out well! The forgotten one has some big bubbles but mostly fine! Haven’t cut into the second one yet
Some people say freezer before, some people same warm before. Lol. I think you’re fine to just bake from the fridge! lol. Or set yourself a timer! They do we wonders.
weelburt
It’ll be ok. Not every bake has to look perfect every time. But they do have to be edible every time. Enjoy the bread! Happy baking!
theflyingratgirl
ADHD life, man.
I’ve found that once you’re in it and if you have a quarterback of a starter, you can do a lot and it’s pretty forgiving.
13 Comments
Oh no!!
In the future you can just bake from cold, I’ve always done it and know many people who do it and none of us have ever had an issue! I just take the dough out to score and then put it in the oven.
RECIPE: 3 cups warm water, 1/2 cup fridge starter, 6 scant cups bread flour. Did 3 rounds of stretch and folds 30 minutes apart, did a couple hours of bulk fermentation on counter, into the fridge overnight. Nicely doubled in size next morning so shaped into two loaves and back into the fridge for 24 hours because I was busy, took one loaf out intending to bake it then forgot about it for 8 hours. In the oven now so send prayers. Second loaf warming up while the first one bakes so let’s see what turns out better.
Idk I always bake it straight from the fridge
Maybe start insulting it? Might deflate it a bit.
Always bake, even if you think it’s ruined.
Timers. I don’t bake without lots of timers.
Warming it makes it much harder to score. Bake it cold from the fridge.
Turn it into focaccia this time!
Both loaves turned out well! The forgotten one has some big bubbles but mostly fine! Haven’t cut into the second one yet
https://preview.redd.it/7gzi9xldip5g1.jpeg?width=3000&format=pjpg&auto=webp&s=2908b1fb8c42fa3319a942815c84f7b45164f882
Some people say freezer before, some people same warm before. Lol. I think you’re fine to just bake from the fridge! lol. Or set yourself a timer! They do we wonders.
It’ll be ok. Not every bake has to look perfect every time. But they do have to be edible every time. Enjoy the bread! Happy baking!
ADHD life, man.
I’ve found that once you’re in it and if you have a quarterback of a starter, you can do a lot and it’s pretty forgiving.