I’m a newbie to gardening and I know water makes plants grow but surely this much is overkill? what are we doing about this rain? I’m afraid to cover things because I don’t want them to rot with how wet it is but I don’t know when it will have the chance to dry
I followed this beginner recipe. Amy bakes bread
I went ahead and just put what I felt was ripe starter instead of the levain. She said you can do that for the recipe. I started at 9am did my first stretch and fold at 10am. Then I have a baby so I got caught up with nap time and then the next fold happened at 12, then 1pm then I kinda just let it hang out and proof between 4 and 5pm? I put it in the fridge. I baked it at 4pm (24 hours after refrigeration) I followed her steps of shaping just before putting it into the oven. I feel that it was probably underproofed and slightly gummy at the bottom. I want to improve shaping, should I try and shape it before the bulk ferment or just do it right before putting in the oven? And then for the underproof, does that mean I need to give it more time before putting it into the fridge? Or leave it in the fridge longer?
This is my guess on what I need to do to improve it’s still my first loaf, so I have a ways to go. If I am wrong on my diagnosis please tell me where you think I could improve. Thank you!
I’ve been out of the catering/ garde manger game for 3-4 years. Moved into pastry, then I had a baby last year. I’m 6 months PP. I was asked by my old boss if I could put together a grazing table as part of a fundraiser gala for her child’s school. I did not cut a majority of what was featured. Just worked with what I was handed.