Any Home Bakers Here?

[pennyJo1960]

Got me puzzled maybe you water is tepid or no sugar or salt ?

 

[bruceha2000]

The recipe calls for salt, no sugar. But it doesn't call for yeast either. I added 1.5 tsp of sugar to go with the yeast. I use 'hot' water from the tap, so about 115°F. Not sure how much difference it makes with a bread that sits out for 10+ hours before the "every 30 minutes stretch and fold" starts.

 

[ronott1]

The texture has been fine but not the "open" texture that it should have. The one I just took out of the oven managed to make 3" high so a LITTLE improvement. I REALLY have no idea what I'm doing wrong with the Champlain bread. I doubled the starter (cut back a bit on the water) AND added 1.5 teaspoons of yeast. The texture before rising seemed about right, it just didn't rise well and it had 5 plus hours to do so

It is likely the folding and shaping

 

[bruceha2000]

Guess I need to watch the stretch and fold video AGAIN. I've only seen it maybe 3 times

 

[pennyJo1960]

That I have never left a loaf 10 hours ?

 

[R2elk]

Probably @sumi 's last contest. She is missed.

Official BYC Coop Page Contest #10 - Entries Close June 30th

She started it February 24, 2019. It will officially close June 30. 2020.

 

[pennyJo1960]

Seemed a bit off but post to it anyway

 

[N F C]

@bruceha2000 I had an email today that King Arthur's is re-starting their baking classes in Vermont in July!

 

[jnicholes]

It's official. I am going bear hunting in September!

 

[pennyJo1960]

Good luck you get him before he gets you