I’m getting SOOOOO frustrated and about to give up. Why is my loaf still flat and not a big, beautiful round loaf?!!
• my starter was active and bubbly. It floated in the water.
• after the bulk fermentation, my dough was jiggly and perfect. The dough wasn’t sticky at all. It was actually great for shaping. I was impressed.
• it did proof in the fridge for close to 24 hours … is that why? I’ve also heard on some TikTok’s that keeping it in the fridge isn’t much of a make or break??
HELP! I want to be good so badly but after 3 months I’m OVER IT. 😩😩😩
by KKOKAY130
7 Comments
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We need to see the inside of the bread and a recipe.
It can be overproofed, too hydrated, shaping wasn’t tight enough. That’s why ppl here will need extra details.
We need your process as well as a picture of the inside.
Flat is beautiful too 😭
I’m trying to edit my post with my process and ingredients ugh!!! Won’t let me
Ingredients:
100 g starter 500 g bread flour 350 g water 10 g salt
Process:
Feed starter, 8 hrs later make dough, 4 stretch and folds 30 mins a part, Bulk ferments for 12 hrs on counter, Shape dough, Sit on counter for 2 hrs, put In fridge for ~22 hrs to proof, Bake at 450 for 30 mins, 400 for 10 with lid off
THANK YOU!!!!!!!
https://preview.redd.it/41gr4dljqdod1.jpeg?width=3024&format=pjpg&auto=webp&s=556e230420785cd5f6805e5c1bac22d4e52ba635
My bottom is also always burnt 🙄🙄🙄🙄