u/amilo111

Caught this guy back in March/April … he’s a big boy and has adjusted quite well.

Had this in the fridge for a couple weeks without feeding. I know there’s some hooch on top but there were also these small bits of white floating on top. Smell was normal. I fed and it seems to be rising fine. Should I be concerned about this?

Hello. Still trying to improve so would love some feedback. I think this is my 9th or 10th loaf (if I don’t count my attempts from 2020).

Recipe:
500g flour (25g rye, 75g ww, 400g bread flour)
370g water
100g starter
10g salt
70g rolled oats

30 minutes autolyse
10 minutes stand mixer (with starter and salt)
30 minute rest
4 stretch and folds 30 minutes apart
Additional 4.5 hours bulk fermentation
17 hours cold proof

450F for 25 minutes
410F for 10 minutes

Didn’t get an ear which is sad. Very, very sad.

Thank in advance you for any feedback!

Ok so my first few loaves were downright failures. Finally got a better one:

- 510g bread flour
- 360g water
- 104g starter (1:5:5 - 6-7 weeks old)
- 10g salt

I mixed flour + water around 4:30PM and then let rest for 30 minutes. I then added starter + salt and mixed in a stand mixer for 10 minutes.

I did 4 sets of stretch and folds every 30 minutes.

Dough was around 81 degrees.

BF ended around midnight.

Preshaped. Let sit 15 minutes.

Final shaping and then in the fridge.

Baked at 11 AM, 25 minutes at 450 covered in a Dutch oven, 10 minutes uncovered till internal temp was around 210.

Any suggestions on what I should do to improve?

I wasn’t sure that I let it bulk ferment long enough but I had to go to bed.

I also didn’t get as tight as I wanted in shaping but I was worried about degassing.

(btw the left side looks smaller because there are a couple slices missing)