ALY PASCHKE
Region: US
Saturday 26 September 2026 23:01:28 GMT
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melissa 🌸 :
congrats on ur first loaf!!! 💕🩷
2026-09-27 04:14:13
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myrnamcgoldrick :
She’s a homemaker 💅🫶🏼
2026-09-27 00:56:34
1
Maria Valdivia :
If I’m making sandwich bread I add butter it makes it softer but if you want a like circle loaf I think you maybe forgot to score it
2026-09-27 00:48:37
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allyfonggardens :
It’s beautiful for a first loaf!!! But also if you score it down the middle before baking it will help give it more air pockets. It needs room to rise. But also make sure you have bulk fermented it long enough and used an active starter. That can also make a difference
2026-09-27 01:07:22
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Rachel :
That comes with time! It’s a higher hydration, it’s having a good healthy starter, it’s a dough strength thing, it’s perfecting bulk fermentation and shaping too! Just keep practicing! Feed your starter 20% whole wheat flour a few times a week to make it strong, make sure you’re feeding higher ratios that 1:1. The best thing I have learned is to use 82 degree water, if you do that bulk is usually done in 3.5-4 hours. From what I’ve seen other people on here do people are way under proofing! Push that bulk til it is FLUFFY and pulls away from the sides without sticking to your hands. For stretch and folds, do more than like four each time. Do 2-3 stretch and folds every 20 mins and 2 sets of coil folds so you don’t bang out all the air you’ve worked so hard to create! Caddy clasp is your best friend for shaping, it helps keep all the air in. Don’t play with it too much just double caddy, into the fridge. Don’t stitch it. If you want to stitch it do it cold before you bake. But this is an insanely solid first loaf. You don’t want lots of holes, then toppings and butter etc falll through but follow that and it will help you get it more airy!! Good luck!
2026-09-27 00:10:16
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