2d • General discussion
Next Loaf Tips (Save This!)
If your dough feels softer than expected or not quite as firm as the videos — you’re still on track. Try these small adjustments on your next bake:
1️⃣ Add strength early
Do one extra stretch & fold during the first half of bulk fermentation. Early strength = easier shaping later.
2️⃣ Let the dough tell you when it’s ready
Before shaping, look for:
• 30–50% rise
• bubbles along the sides or top
• a soft jiggle when you move the bowl
3️⃣ Shape with confidence, not pressure
Create surface tension by tucking the dough under itself. Avoid pressing down — think gentle but intentional.
4️⃣ Use less flour than you think
Too much flour during shaping prevents the dough from sealing. A light dusting is plenty.
5️⃣ Trust the cold rest
The fridge firms up dough, improves structure, and deepens flavor. Even soft dough often bakes beautifully after an overnight chill.
✨ Every loaf is practice, not a pass/fail test. You’re building skills with each bake — and that’s the goal.
1
0 comments
Next Loaf Tips (Save This!)
Suggested communities
Powered by