I think I overfermented by an hour or two but looks pretty dang good!!!!! It’s my best loaf yet
150g active starter
345g water
15g olive oil
15g honey
600g KA bread flour
15g Himalayan pink salt
I just mixed my dough at 4:55pm. About to start stretch and folds. How long do you think it will need to bulk ferment? Am I going to have to get up in the middle of the night? Haha house is at 70° and 68 at night
Forgot to feed for a day, 4 weeks old. Smells like acetone BAD and not doubling in size. What should I do?
3 weeks old. Kept at 76°. I use King Arthur bread flour. And spring water. 1:1:1 ratio. Roughly 100 grams of each. Only rising one inch? Should I wait it out ???