Bulk fermentation is where most loaves go wrong 🥖 Here's the thing — it's not about hitting a specific time. It's about reading your dough. Every kitchen is different. Every flour behaves differently. And your dough will tell you when it's ready if you know what to look for. Save this for your next bake — and trust your dough more than the clock. ⏰ Want to learn more about sourdough? Comment « SOURDOUGH » and I'll send you some resources straight to your DMs! _____ Bonjour, I'm Sacha! I've been
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Bulk fermentation is where most loaves go wrong 🥖 Here's the thing …
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Why I stopped “eyeballing” my sandwich dough: weighing the dough makes my loaves more consistent. Dough that is roughly an equal weight will rise the same and bake the same (assuming equal temperatures). It also makes each loaf of bread look very similar. . If you already have a kitchen scale, this small step will give more consistent results. Weigh your bread dough at the end of bulk fermentation, right before shaping the dough. Divide that number by the number of loaves you are making and that
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Here I am shaping the dough into loaves! I make 6 loaves at a time but my recipe is for only 2 loaves because I know most people won’t need as much bread as my crew of ten eats. 😄 https://myeverydayordinarylife.com/mamaws-homemade-bread/ #bread #homebaker #homemade #food #yum | Rachel Ballinger
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Here I am shaping the dough into loaves! I make 6 loaves at a time b…
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New record- 7 loaves of bread in one go! I think we can get it to 8 loaves.. Bread recipe (to make 2 large loaves or 3 small loaves) Poolish- 300 grams flour, 300 grams water, 5 grams instant dry yeast- mixed the night before, covered in food wrap and left to rise overnight at room temp. the next day: 1kg flour 720 grams water 20 grams salt poolish mix everything together and knead until the dough comes together and there is no more flour visible. rest for 30 mins, and then stretch and fold 15 t
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My sourdough loaves transformed when I changed how I mix my dough 🍞 I used to mix just until the dough looked shaggy… because that’s what the recipe said to do! Then I started developing gluten up front, right at the start of bulk fermentation. The results? • The dough felt stronger • My loaves rose taller • Bigger belly • More open crumb Sometimes it’s not about more folds or fancy techniques. It’s about better mixing at the beginning. If you’re tired of loaves that spread or fall flat, give t
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