I made this from the bulk fermentation chapter of my free book, The Sourdough Framework. Every translation is from the book and the photos are from my own bakes.

The text is mine, the photos are from my own bakes, the crumb drawing is from my crumb chart, and the dough characters were hand-drawn for me. I used AI tools for the layout and the two drawings (the tub with the clock and the finger). Happy baking!

To me, this is doubled. I am here to see if others would agree. The dough does past the finge test, as well.

I used two different angles for the before and after of the bulk ferment. It was fermented for an hour at around 83F.

The final rise was 24 hours cold proofed.

I’m thinking about bulk fermentation and particularly sandwich loafs. I’ve seen 2 recipes that say the dough should triple during bulk (sallys baking addiction and Emma fontanella), can anyone explain why? These recipes are pretty similar to mine except I let mine double but mine always comes out quite dense and not soft

From ATK

Tried King Arthur’s big and bubbly stuffing focaccia recipe. It was even better than I expected! So much flavor and made the house smell like Thanksgiving!

https://www.kingarthurbaking.com/recipes/big-and-bubbly-stuffing-focaccia-recipe

It's delicious. I know people complain it can't be sliced but. Hear me out. Treat it like a soda bread pull apart. It's extremely delicious.

Request from a friend, turned out really good!

this was so incredibly good. topped with fresh garlic and fresh Rosemary and a little bit of Himalayan pink salt. the smell of this in the oven had me more hungry than I have been in a long time.

Considerably better than the first loaf and nowhere near as salty. Anything you can tell if can improve on from the photos?

Had some leftover spiced apples (apple, cinnamon, brown sugar) so incorporated them into a no-knead bread and baked. Lovely crispy crust, soft bread, and the warm flavour of cinnamon.

Hello beautiful bakers!

A couple of weeks ago, I asked you some things about baguettes I made. I had some problems with the bottom part, but now I think I’ve fixed it, and I made a YouTube video on how to make baguettes. I would love to hear your opinions about my Whole Wheat Baguettes

First attempt at this recipe

Another loaf of bread for my wife. Smells so good and looks even better.

Would really appreciate your help in finding nice potato bun recipe🙏

Tried doing 85% hydration. This is a mix of ap flour, whole wheat and rye

The dough was pretty difficult to shape and I might have over fermented it because I got lazy and didn't keep track of temp 😅

But it still came out better than I expected!

Tried to make focaccia for the first time today…
I’m still eating it tho 🙃

I love rye bread. So much. But I don’t care for caraway. I can tolerate it. But it’s not my favorite. So I decided to try pushing up the % of rye in my sourdough to see how far I can take it before I bake a frisbee. Trying to maximize the rye flavor.

This is 50% and I think I can go further, which makes me a little excited 😆

100g rye fed levain *
300g water
225g Bob’s Redmill organic dark rye flour
225g Bob’s Redmill organic artisan bread flour
10g salt

*I fed 25g of my starter 50g of the dark rye flour and 25g water to make a stiff levain

Mixed thoroughly. Did two coil folds at 30 minutes and again at an hour. Bulk fermented 8 hours at room temperature -ran cooler at the start and then the day warmed up to around 72f in my kitchen. Gentle shaping on a clean stainless table (no flour no water) and then proofed at room temperature in my banneton for 2 hours. Moved to the fridge overnight. Baked in a preheated cast iron baker covered for 30 and uncovered for 20.