Why is it the loaves I put no care into come out the best?
80% AP flour 20% Whole Wheat 72% hydration 2-3 stretch and folds Bulk proofed overnight on the counter shaped and 2nd proof in fridge for 8-12 hours Baked 475° for 20 mins with lids then lid off at 450° for 20 mins
by quack8745
7 Comments
saemra
Looks great! I’m guessing it’s because you don’t overthink and second guess yourself
nossimid
They can smell fear
Steveis3
No care = not doing too much of anything to your dough, which is the right amount.
Temporary_Level2999
Probably because the other ones are underproofed? Without seeing pictures its hard to say but often I see new bakers underfermenting their sourdough because they are excited and checking on it and impatient for it to be ready.
JayCaj
What does your shaping process look like?
drive_causality
Bulk proofed overnight on counter?? What temperature?
7 Comments
Looks great! I’m guessing it’s because you don’t overthink and second guess yourself
They can smell fear
No care = not doing too much of anything to your dough, which is the right amount.
Probably because the other ones are underproofed? Without seeing pictures its hard to say but often I see new bakers underfermenting their sourdough because they are excited and checking on it and impatient for it to be ready.
What does your shaping process look like?
Bulk proofed overnight on counter?? What temperature?
https://preview.redd.it/beke9s90sgoe1.jpeg?width=616&format=pjpg&auto=webp&s=2e5ea995081375857dfca86916adb29047272287
You’re on the right side of the curve I guess