u/Outrageous_Air6885

Hi bakers!

Could you please review my crumb? I can't tell if this is over proofed or not. If there's any warning signs you can see, please let me know :)

My only complaint is I can't seem to get the spring right, as a reoccurring issue.

My method below: Ratios: 500g 13% protein flour 350g water 100g starter 10g salt. I mixed flour and water (excluding 30g) And

waited 1 hour. I added starter, salt and remaining water. I mixed

the ingredients very well, building initial strength in the dough (~10 mins). i did 4 gentle lifts from under the dough at 1 hour intervals. During this time I had it in a heated bread box at roughly 26c temperature. By the 5th hour, it was feeling fairly airy, with lots of bubbles and had grown 75% in size before I popped it onto the bench and let it rest for 20 minutes before shaping. I put it back in the breadbox for 1 more hour, looking for an increase in size and doing the poke test. I popped it in the fridge for roughly 8 hours, and had noticed it was marginally inflated when I took it out (assume this mostly happened in the first hour I had put it in the fridge). I pre-heated the oven and cast iron pot at 250c (bell shaped Dutch oven), scored the dough and baked for 20 minutes before removing the lid and letting it cook without the lid for another 20 or so minutes. That's my whole process from start to finish :)

Thanks for reading!

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Hi bakers!

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I feel like I'm finally starting to crack the code and getting closer to a bake I'm happy with, but I'm still not hitting the oven spring I want.

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Keen to hear your thoughts on what I should tweak for my next attempt.

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For reference, I felt really positive about my shaping this time - the surface tension felt nice and firm. I didn't use any spray or ice however, and I'm thinking that might be what I need to try next.

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Please be kind on the scoring, I was trying something new and I accidentally cut it unevenly 🫣

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My method below:

Ratios: 500g 13% protein flour 350g water 100g starter 10g salt.

​

I mixed flour and water (excluding 30g) And waited 1 hour. I added starter, salt and remaining water. I mixed the ingredients very well, building initial strength in the dough (~10 mins). i did 4 gentle lifts from under the dough at 1 hour intervals. During this time I had it in a heated bread box at roughly 27c temperature.

​

By the 5th hour, it was feeling fairly airy, with lots of bubbles and had grown 75% in size before I popped it onto the bench and let it rest for 20 minutes before shaping.

​

I put it back in the breadbox for 2 more hours, checking each hour looking for an increase in size and doing the poke test.

​

I popped it in the fridge for roughly 8 hours, and had noticed it was even more inflated when I took it out ( assume this mostly happened in the first hour I had put it in the fridge).

​

I pre-heated the oven and cast iron pot at 250c (bell shaped Dutch oven), scored the dough and baked for 20 minutes before removing the lid and letting it cook without the lid for another 20 or so minutes.

​

That's my whole process from start to finish :)

​

Keen to hear your thoughts and tips! Thanks for reading 😊

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Ok Reddit, do your thing!

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I'm a complete beginner, but I think I got pretty close? It's certainly delicious and the crust is consistent.

Would you say this is leaning underproof or over proof? It's hard to tell!

Ratios: 500g 13% protein flour 350g water 100g starter 10g salt.

I mixed flour and water (excluding 50g) And waited 1 hour. I added starter, salt and remaining water. I did 3 stretch and pulls at 30 minute intervals and did a window test.

I left it to bulk ferment for approximately 4 hours (I placed it on top of my router in my cupboard where it was warmer, if I were to guess I would say it was roughly 25c Celcius in there. I checked it every hour looking for bubbles and felt like it grew by roughly 75% before I popped it onto the bench and let it rest for 20 minutes before folding it carefully, trying to create tension and placing it into a basket.

I was impatient so opted to not do a final proof in the fridge, instead I popped it back on the router for maybe 1.5 hours, mainly just monitoring it closely and doing poke tests.

After this I started pre-heating the oven and cast iron pot, while it was warming up I put the dough in the fridge for roughly 45 mins mainly to help firm it up a little for a final score.

I sprayed the dough with water and put it in the cast iron pot for 20 minutes on 200c before removing the lid and letting it cook without the lid for another 20-30 mins.

That's my whole process from start to finish :)