After many dud loaves & frustration, my loaf from this weekend was my first big success! 🥹💕 I used a highly recommended recipe I found on this subreddit (last slide)
Safe to say, I will be using that one from now on!
Any tips or critiques appreciated, I’m still trying to improve on my technique!
by Adorable_Suspect6
9 Comments
Did you stick to the bulk ferment and fridge proof timelines? I’m wondering about weather/humidity variations.
How closely did you stick with the bulk fermentation timing the recipe suggests? Those are hard to rely on because everyone’s starter is different, flour brands/batches are different, and ambient temp is different.
The loaf does look excellent though!
Does 10 stretch and folds mean pick up and stretch 10x or does it mean pass around the bowl 10x with sets of 4?
I leave mine in the fridge a full 24 hours but your recipe is essentially what I do.
When recipes say “x amount active starter” do they mean levain?
That’s almost exactly the same as the recipe I use and if seems to work phenomenally.
When are people going to learn that set bulk ferment times are not one size fits all? 2.5 hours seems insanely short even in a hot environment.
Commenting to bookmark this post. The loaf looks incredible!!!
I use this recipe too! I bulk ferment for 5 hours and bake uncovered (covered part stays the same) for 22 minutes, though, after some experimentation with it.