This is my third loaf. Don’t get me wrong making process wasn’t perfect but I’m clearly not getting BF right and im struggling to figure out how to get it right.
Recipe
Mixed my dough at 7.30am
125g starter
500 bread flour
325 water
10g salt added on my first set of stretch and folds.
4 sets of stretch and folds roughly an hour apart then left on the counter until 9pm.
At 9pm bulk fermentation still wasn’t done, dough was super sticky, not many air bubbles under the bowl and not much rise. At this point I put my dough in the fridge as I wasn’t prepared to stay up lol.
This morning I took dough out of the fridge at 7.30, and shaped at roughly 9:30 and put in the fridge (I couldn’t bake as needed to head out)
12:30 baked on gas mark 7 in preheated oven for 20 mins and lid off gas mark 6 for another 20 mins.
I thought bulk fermentation was done but maybe not? This is my third loaf I’m sure I should have it figured out by now.
Also maybe useful to note my house is around 18-19c.