450g of flour 300mL of water. The dough has been resting for an hour now. This was suppsoed to be a 2nd series of “stretches and folds”. But my dough is not even a dough, by that point in most recipes I saw online people start having something more elastic and resembling a dough. Can this be saved ? Does this mean that there’s not enough gluten in mine. No recipe explains what is actually happening with the dough I don’t understand anything. I’m on my knees someone help. submitted by /u/Separate-Hotel-2701 [visit reddit] [comments ..read more

submitted by /u/mramoore-miata [visit reddit] [comments ..read more

submitted by /u/AnUdderDay [visit reddit] [comments ..read more

Very beautiful and very firm bread. Or am I baking it wrong? https://preview.redd.it/ua0zept4e7vc1.jpg?width=960&format=pjpg&auto=webp&s=a9f55c5f6186847a7bfe1c571b0ba52fa4dd86ba https://preview.redd.it/qsroiot4e7vc1.jpg?width=960&format=pjpg&auto=webp&s=d28859fa9424b21bfbb13637a96cea772519f6c0 https://preview.redd.it/5c0tdot4e7vc1.jpg?width=960&format=pjpg&auto=webp&s=311ade228b3f089a58dc6ac3df83183ea5c33f62 https://preview.redd.it/mvcyrot4e7vc1.jpg?width=960&format=pjpg&auto=webp&s=36500fc965e4849b5ac5197d42dada96a9a8d776 submitted by /u/m ..read more

Recently made a part whole-wheat bread loaf. It sliced well and lasted almost a week , refrigerated. submitted by /u/writerite27 [visit reddit] [comments ..read more

I’m using this recipe from King Arthur: 2 cups (454g) ripe (fed) sourdough starter 5 cups (600g) King Arthur Unbleached All-Purpose Flour 3/4 cup (85g) King Arthur Whole Wheat Flour 1 3/4 cups (397g) room-temperature water 2 1/2 teaspoons table salt I used bread flour instead of AP because I keep having trouble developing gluten with my sourdough. And instead of hand mixing like I usually do, I decided to try the mixer to knead it a ton. It’s been going for half an hour and hasn’t developed any gluten. It definitely didn’t develop gluten, then over mix and breakdown. It never developed pr ..read more

I thought to myself if I’m gonna make a pizza shape why can’t I just go so high hydration it naturally makes a puddle? This was 90% hydration all white bread flower. Was chewy as heck and so delicious. Stretched and folded like 6 times thoroughly, fermented then portioned into 3 olive oiled pizza pans. Let sit in fridge 24 hours and they naturally formed as they proofed. Fun! submitted by /u/vnkind [visit reddit] [comments ..read more

submitted by /u/billychasen [visit reddit] [comments ..read more

submitted by /u/Miracle_Whip [visit reddit] [comments ..read more

Had to slice off the burnt top and ruined the loaves but least the taste and texture of it is decent ? submitted by /u/Smooth_Razzmatazz231 [visit reddit] [comments ..read more