Once you start hitting proper bulk fermentation on your sourdough loaves it’s usually easier to see the difference between underproved and properly proved dough. I have shaped many underproved loaves in the last 5 years but this tip has helped me many times.
If you notice a lot of tearing during your final shaping, go ahead and finish shaping, set it in your banneton and stitch it up. But instead of putting it into the refrigerator at this point, give it so extra time to come closer to that sweet spot of perfect bulk fermentation.
Let me know if you found this helpful or have any questions.
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Just the cutest little fluffy bunny breads for your weekend toast or brunch!
Come see us tonight at Aroma Fest 5:30-8! It will be a beautiful night filled with lots of lovely people and vendors.
Part Two - Stretch and Folds and Coil Folds
Part One | Mixing our Sourdough Dough
Recipe:
450g Organic AP Flour
50g Fresh Milled Spelt Flour
75g Active Starter
10g Salt
365g Filtered Water
My mind and body thrive in calm and quiet. As a night owl, one of my favorite things about becoming a micro baker is the opportunity to enjoy and savor these early morning moments.
Always the start of the show. 💫
Trying to get just a bit more adventurous with my bakes! This one reminds me of a sunrise 🌅 I hope your week is off to a bright start!
You’ve worked so hard at creating tension and bubbles in your dough - don’t forget to stitch them up nice and snug before they go in the refrigerator for the final proof!
My heart swoons for little bread babies!
You’ve finally figured out bulk fermentation and now you are next level obsessed with sourdough all over again.
A little heart bread to help recover from my 3:00am final shaping. 😴
Starting the week off on the right foot with a fed starter!