The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Notes to Self...

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breadbakingbassplayer's picture
breadbakingbass...

Notes to Self...

1.  It's OK to screw up and start over.


2.  Your 1st fermentation is finished when your dough as approximately doubled, and holds the impression of your finger when you poke it...  If it's not ready, keep waiting...


3.  Full sourdoughs are unpredictable and very dependant on some of the following factors: the strength of your starter, and the temperature of your kitchen...


4.  Sourdoughs can take a long time to rise...


5.  Things change when you change your flour, hydration, amount of yeast, temperature, etc...  Basically things change when you change things...


6.  It's still OK to screw up and start over...


7.  The more mistakes you make, the more you learn...


 

Comments

LeeYong's picture
LeeYong

I Like this!!!

Postal Grunt's picture
Postal Grunt

Sometimes mistakes can become new recipes.

breadbakingbassplayer's picture
breadbakingbass...

Feel free to add to this list...


Last night's back is what I will call a work in progress... 


It might go somewhere, or not...  It was a learning experience...  Retarding during bulk fermentation for more than 24hrs at 40F is not a good idea...  This may be why also the loaves turned out gummy...


Next time, bake fewer, but better loaves...

breadbakingbassplayer's picture
breadbakingbass...

I'm just curious how often "professional" bakers make mistakes where they  just have to start over...

breadbakingbassplayer's picture
breadbakingbass...

Also, when you think you have it down, and thing you are at the top of your game, this is when things go wrong...


I guess this is the way baking bread keeps you humble...