Sophia, near the end of the bulk fermentation of my second loaf in my baking history... Using a starter I created a few weeks ago from scratch. Thankful for your help in this! Happy New Year! Grady
@jlf1430 Жыл бұрын
EXCELLENT explanation Thank you - Jack
@mufikhansvoice2 жыл бұрын
Wow very nice sharing 👍👍👌👌
@goodluck86tv143 жыл бұрын
Wounderful bread like 💝👍🌷
@foodiekitchenanddailyrouti51023 жыл бұрын
Waoow, looks tasty, keep it up
@birdyleo3 жыл бұрын
Hmmm - what about the amount of gluten in flour? That's going to have an impact to everything, including the % of dough rise. Temperature is just one of the factors, what about other factors? So bulk fermentation very much depends on the temperature. Does that impact the timings between the folds? It seems you are suggesting every 30 min regardless of other factors.
@musicmastery13113 жыл бұрын
Do you dip your hand in water during the folds? My dough sticks a lot.
@TechTails3 жыл бұрын
Your dough has too much water. Hers looks to be a 58% water based dough
@mstachum4 жыл бұрын
No more Thermomix? Or this is just a short break? :-)