*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Hippocratic_dev
After baking many a squat, dense & gummy loaf, I finally was able to breakthrough my oven spring problems and bake this loaf. The key for me was to realize that it was, in fact, winter; and ice cold in my kitchen. I decided to bulk ferment this dough under a damp towel in the oven with the light on. This, to my surprise, brought the internal dough’s temperature close to 25c. Anyone else have similar breakthroughs at one point or another?
Recipe:
100g KA whole wheat flour 400g KA bread flour 375ml warm water 10g salt 100g active starter (12 hour 1:5:5 levain the night before mixing)
see the last image for full process log.
ADystopianDream
I just want to say that’s beautiful scoring
plakkies
Nice work, looks really great. Your recipe aligns a lot with Ken Forkish‘s recipe
cognitiveDiscontents
The scores don’t look like you did a 45 degree angle but also look like they came out well. Is straight down the way to go?!
rnldjrd
I need to try this. I’ve at the point you were before your success. I’m trying to nail the bulk.
Impressive-Leave-574
My tummy literally grumbled
ptran90
This is gorgeous, and what I aspire my loaves to look like! I am changing my temps as well for my next round. I will keep you posted!
9 Comments
**Hello Hippocratic_dev,**
#**PLS READ TO PREVENT REMOVAL**
#**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)**
**requires all Sourdough photos to be accompanied by the ingredients used & the process followed (the steps taken to make your bake).**
**Please add details in a comment if not included already – (photo, typed text, link, YouTube, Instagram, Tiktok etc).**
**FOR HELP & FEEDBACK, ADD AS MUCH DETAIL AS POSSIBLE.**
**HELP US HELP YOU!** 😉
#**BEEP BOOP – DETAILS INCLUDED?THANKS, I CAN’T READ.**
***
**Please be respectful, kind, patient & helpful**
**to posters of all skill/knowledge levels & report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**Visit Our [Wiki](https://www.reddit.com/r/Sourdough/wiki/index/)**
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)** &
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
After baking many a squat, dense & gummy loaf, I finally was able to breakthrough my oven spring problems and bake this loaf. The key for me was to realize that it was, in fact, winter; and ice cold in my kitchen. I decided to bulk ferment this dough under a damp towel in the oven with the light on. This, to my surprise, brought the internal dough’s temperature close to 25c. Anyone else have similar breakthroughs at one point or another?
Recipe:
100g KA whole wheat flour
400g KA bread flour
375ml warm water
10g salt
100g active starter (12 hour 1:5:5 levain the night before mixing)
see the last image for full process log.
I just want to say that’s beautiful scoring
Nice work, looks really great. Your recipe aligns a lot with Ken Forkish‘s recipe
The scores don’t look like you did a 45 degree angle but also look like they came out well. Is straight down the way to go?!
I need to try this. I’ve at the point you were before your success. I’m trying to nail the bulk.
My tummy literally grumbled
This is gorgeous, and what I aspire my loaves to look like! I am changing my temps as well for my next round. I will keep you posted!
How much did the dough rise during BF?