Definitely not perfect and I didnt get the rise during bulk fermenting that I thought I would but it taste so good

I'm all about full transparency, so let's take a look at what I did wrong and how to fix it! ✨️💯 **long read ahead** Even sourdough microbakery owners can have a flop every now and then😅 ESPECIALLY when they're so eager to do the experiment that they rush through it and don't think first🤭🤣 so let me tell you how to learn from my mistakes this time around👇🏼 Our monthly challenge at the table this month is hydration exploration - comparing your regular hydration to a new one you dare to try. And although I've handled dough at this hydration before, I've since changed up some of my methods (used to use tea towels as liners and switched to plastic shower caps for convenience) and silly me didn't properly think this one through🤫 just know I immediately ordered some more tea towels after this🤣 Anyway let's get into the nitty gritty... My ✨️impatience✨️stems from my eagerness to see the finished product. In turn I cloud my senses and don't think it through properly 👀Checking for bulk ferment doneness: I temped my dough and each dough was at slightly different temps, resulting in almost exact same bulk ferment time. As I pulled the dough away from the bowl (80% loaf) I noticed the resistance, although it did eventually pull off. And I knew... I KNEW it needed longer. How did I know? Because the other wasn't ready (64% loaf) and I knew they should be done at the same time... BUT, against my intuition, I went ahead and shaped it anyway🤦🏻‍♀️ 1 hour was the difference!! If I would've waited just ONE hour, that would've fixed one mistake. ⏳️Patience⏳️ 👐🏼Shaping: When shaping the 80% hydration loaf I did not flour the surface nor my hands beforehand - and I highly wish I would've. Because I didn't, I wasn't able to get a super tight shaping that I wanted due to the dough sticking to my fingers. I could have also wet my fingers... but in this case with the plastic shower caps, flour would've been helpful 😅 Also 👉🏼, I should have let the dough rest at least 5 minutes after reshaping to allow the gluten to relax, hence the cracking on the exterior crust (also caused by slightly underproofing)

Yes, it did take me all morning into the afternoon 😅🤣 but worth it!! As always, double & triple check me🤪 if you see a typo, anything that doesn't make sense or a button that isn't working, please let me know so I can remedy it ASAP‼️ Happy baking!! I can't wait to bake these alongside you guys next week!🥯🎉 Peek the recipe here 🥯👉🏼 https://crumb-table-collection.vercel.app/?recipe=07355605-b745-4d50-a34b-8fe5ffa1b88b

🎉We're so so happy to have you guys here at the table!! If you haven't already, head over to the "Welcome & Start Here" Catagory and vote on the poll! Maybe even introduce yourself to the table with a post in "Introduce Yourself" We'd love to hear a bit about you and your sourdough journey! Thanks so much for joining us, I'm looking forward to baking with you all!☺️ If you have any questions or help navigating don't hesitate to reach out! @Michele Nilson @Angela Sides-McKay @Allison King @Tim C @Tatjana Prus @Janne Sanz

She’s gorgeous! Hot Honey Asiago redemption loaf is now cooling!