The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
icantbakeatall's picture

I feel like I'm not getting enough gluten development with just stretching and folding/coil folding.

July 9, 2020 - 6:31pm -- icantbakeatall

I'm using high gluten flour. My starter more than triples. I can't figure it out. No matter how much I stretch and fold or coil fold it just feels like my dough is a sticky mess that either doesn't or barely can manage the windowpane test. What can I be doing wrong? Thank you!

MGoodwin's picture

Beginner sourdough recipe...HELP!

July 9, 2020 - 4:31pm -- MGoodwin

I jumped on the quarantine sourdough bread wagon and  now have an active, predictable starter. I’ve searched for information, read blog after blog and now my head spins. It appears, most bread bloggers are in need of a good editor. They tend to yammer on and on and on. I’ve tried a few of their recipes with varying levels of success.


Florian's picture

Issues with getting a loaf right (suspicion: acidic starter)

July 9, 2020 - 1:46pm -- Florian


I hope I can find a master baker here, who can help me / verify that the most likely source of my issue is the starter / point me in a different direction re/ this problem :) 

So, new to sourdough baking, I churned out quite a few loafs, but none of them were really successful. 

Typical Experience: 

What I often experience is what seems to me both signs of underproofing and overproofing at the same time! 

kendalm's picture

Dedicated bread oven so as to not destroy my new domestic unit.  Dual top and bottom elements (no steam device unfortunately but we know how to make that) 

For size reference the top photo has a 45lb bag of flour on top.  This gives a human perspective below.  Also for additional reference I have abnormally long arms - 


DanAyo's picture

Tip - Time required for max Oven Spring and Ear Formation

July 9, 2020 - 7:24am -- DanAyo

At this time I think that the time required to reach maximum oven spring and ear formation is dependent upon many variables. Such as oven heat, thermal mass in the oven, steam, flour types, and a host of other variables. But, in order to get a ball park idea of the time required, a time lapse video was produced and from that video images were extracted at 1 minute intervals.

The results of that test is below.

The video is best viewed using THIS LINK.


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