Henry Hunter

Good morning, bakers. Today’s Ciabatta Bake is happening, and I just posted the recipe above. If you’re baking along and run into questions, weird dough behavior, timing issues, or just want a second set of eyes, leave it right here in this thread. Recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This will be our working chat for the day so everyone can see the questions and the fixes in real time. I’ll be checking in all day. If it makes sense later, I may pop open a short live, but for now this is home base. Let’s bake.

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New comment 3h ago

Henry Hunter

1 like • 3h

@Sania Nicoson you did it! I’m gonna post either tonight or in the morning about how to reheat these things

Henry Hunter

1 like • 3h

@Sania Nicoson take a look at the class on preferments in the classroom at the top of the page it’ll help you with that

David Bachman

1d •

Show Off Your Bakes

Friday morning bake

This one still tasted delicious, but I think it has a number of issues. I started it yesterday and baked off at 6 this morning and was juggling a dozen different things. Before I tell you what I think I could have done better, I'd love to hear what you think. 900g pre bake/ 72% hydration 85% white malted bread flour (11.5% protein) 5% WW 2% dark rye 20% stiff starter (50% hydration) 2% salt 450F in DO for 25 minutes/ uncovered for 20 minutes

New comment 6h ago

Henry Hunter

1 like • 1d

@David Bachman Glad it was helpful. You're asking the right questions. One thought on that 75% bulk rise: that's on the higher end, especially if you're then doing a full final proof after shaping. Depending on your flour and kitchen temp, the dough may have used up a lot of its gas production by the time it hit the banneton. That can make the final proof feel like it's dragging or not quite getting where you want it, even when the dough is actually close to maxed out. You might try pulling it a little earlier on the bulk, maybe around 50-60%, and giving the final proof more room to finish the job. The shaping will feel better too because the dough won't be quite as gassy and delicate. Just something to experiment with. You're clearly paying attention to the right details.

Henry Hunter

0 likes • 6h

It does look great

Heather Lattanzio

7h •

General discussion

When can starter go in the fridge?

Marge is 2 weeks old now. Predictably doubling, or more for a week. I'm transitioning from 12 hr feedings to 24 and changing the ratio so she moves slower. Also want to reduce discard. She's doing great! Problem is I have too much bread! I can only bake once a week or two. Just can't eat that much (and I have 4 small loaves in the freezer) I'd like to move Marge to the fridge but I'm unsure when. So much info out there! And I've seen a few articles saying a new starter shouldn't go into the fridge until 6 or 8 weeks! Because it's not mature enough. Is this true?

New comment 6h ago

Henry Hunter

1 like • 7h

Check out the resources in the classroom at the top of the page

Henry Hunter

2 likes • 6h

@Heather Lattanzio Well, you’ve already done the most important thing Heather. You’ve anthropomorphized her and given her a name. You’ll be surprised at the difference in the level of care people have for their starters when they develop a relationship with them.