Timing of the retard
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I've wondered about this for a while: are there differences in the final product depending on when the retard occurs?
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Final proofing
Sandwich loaf splitting where shaped :(
Can time between Bulk Fermentation and Proofing be exchanged
How can you tell when final proof is done?
Feeling deflated
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Hi everyone
I've embarked into the world of sourdough baking and am running into the same problem with every loaf: my bread isn't rising properly during its final proofing. Everything looks healthy and rises well during the first two proofings but once I shape it/put it in the tin, it barely rises. I'd love some advice from some seasoned (haha) bakers on what I could be doing wrong.
Teegstar
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Proofing
Forums:
Hi.
I've been baking for many years but, until recently, have been using the old "knead for 10 minutes on a floured surface, let double, knock back and prove a second time then bake" method. Time between mixing and baking typically around 1 hour!
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