#Bulk Bread

This is what perfectly proofed sourdough dough looks like. If you’ve ever wondered how to know when your sourdough is ready to bake… this is it. Properly fermented dough will show you: Visible bubbles throughout Soft, defined layers Structure that holds its shape Proofing isn’t about the timeline in the recipe. It’s about the signs your dough is giving you. When your sourdough is properly proofed, you get better oven spring, better texture, and a loaf that you are proud of. Stop guessing. Start reading your dough. Follow for practical sourdough education that actually makes sense. #sourdough #sourdoughbread #sourdoughstarter #sourdoughtips #fermentation

I got this question a few times, so this is how my dough looks and feels when shaping it Once the dough is placed in the banetton, this is transferred to the fridge for overnight cold proofing Bulk fermenting the dough for the right time guarantees the success of your bake If you bake a small and heavy loaf, rather gummy crumb and dense, give it more time to avoid underproofing If your bread is flat and light, reduce the time to avoid overproofing #sourdough #sourdoughbread #sourdoughbaking #breadmaking #bread

Try this one tweak if your sourdough isn’t rising the way you’d like! #sourdough #sourdoughstarter #sourdoughtips #sourdoughbaking #sourdoughbread

🍞 don’t skip stretch and folds! they literally change the structure of your bread. •they build gluten •trap gas - give you good rise •sticky/shaggy dough becomes easier to handle, smooth, and elastic 🍞 how many sets do you do when you make a loaf? #sourdoughbaking #sourdoughtips #breadmaking #fermentation #homemadebread

Sourdough can be tricky at first. But with the right technique you’ll be making open airy loaves of home made bread before you know it. Check out the tips below that help us bake artisan style loaves every time. And if you really want to get right into it and eliminate the guesswork check out our sourdough cheat sheet linked in our bio. It’s printable and eliminates all the fluff. It gives you our classic sourdough recipe with the techniques we use, a troubleshooting section with the most common mistakes we see, and a bonus section on how to keep your starter healthy. All in one compact 3 page guide. Tip #1: weak rise is almost always your starter. If it’s not doubling in size after feeding, and isn’t super bubbly it’s not strong enough to bake with. Try feeding 2x a day for 2 days before using again to strengthen. You can also swap out 10% of regular all purpose flour when feeding for rye flour to really boost and strengthen that wild yeast. Tip #2: Timing is key. But rather than simply watching a clock, watch your dough. Most new bakers tend to under proof their dough during bulk fermentation. Be sure you are watching for signs that it’s ready. It should approximately double in size. The edges of the dough should start pulling away from the edges of the bowl. When you poke the dough it shouldn’t bounce back immediately. Tip #3: Don’t be afraid to cook at a high temp. We use to be part of the “pale loaf club” ourselves. That bakery style sourdough loaf is known for a golden, crispy crust so don’t undercook. We bake at 30 minutes covered at 450 degrees, then 15 minutes uncovered at 400. If you’re not already following us check out our page for a ton of tips and recipes. And as always have fun baking! #sourdough #farmstand

Dense sourdough usually isn’t the recipe. It’s bulk fermentation. Here are 5 signs it’s actually ready. Most people shape too early. Save this for your next bake 🤎 Which one do you struggle with most? #sourdoughbread #sourdoughtips #homebaking #breadmaking #bulkfermentation

I used to skip the shaping step when I first started baking. Once I learned how to do it, it made such a difference in how much my bread would rise and get that oven spring when baking. Let’s simplify sourdough together - I just released my sourdough e-book which includes my step by step baking process. Comment SIMPLIFY and I’ll send it to you 🌾 #sourdough #sourdoughbread #sourdoughstarter #sourdoughbaking

If your sourdough doesn’t have an ear… I promise it’s probably not your scoring 🤍 It’s so easy to think: “Maybe I didn’t score deep enough.” “Maybe my angle was wrong.” “Maybe I need a better blade.” But ears aren’t about fancy scoring — they’re about fermentation strength and timing. Most of the time, it comes down to this: • Overfermented dough– When dough goes a little too far, the gluten structure softens. There’s not enough tension left to lift in the oven, so the score opens… but it doesn’t rise. • A weak starter– If your starter isn’t strong and active, you won’t get that powerful oven spring. And without oven spring, there’s nothing to create that beautiful ear. An ear is just a reflection of a healthy starter and well-timed fermentation working together. Once you learn to read those signs, everything feels so much more intuitive — and your loaves start responding 🤍 Comment **GUIDE** and I’ll send you my guide to overproofed dough (and exactly how to fix it). #sourdoughbread #sourdoughtips #sourdoughscience #breadbaking #homebaker

If someone makes you bread, it’s out of love and patience. 🥖❤️ #sourdough #sourdoughbaking #sourdoughtips #sourdoughbread #sourdoughstarter

If your sourdough feels sticky and hard to handle, don’t add more flour just yet. A gentle pre-shape is all it needs🤍 Save this for your next bake & follow along for more sourdough tips! . . . #sourdoughtips #homebaking #sourdoughstarter #breadmaking #learnsourdough

🥖 Bulk Fermentation How to tell if you’re dough is done it’s bulk ferment 1. The dough has doubled in size and is no longer sticky to touch 2. She will jiggle jiggle like it’s her job 💰 3. You will see lots of air pockets at the top of the dough and underneath (this is why I like to use glass bowls) 4. The dough will pull away from the bowl and fall out of the bowl clean You can also “temp” your dough. Take the internal temperature of the dough, and it would be between 75-80 F when it’s done bulk fermenting. Give me a follow @chelseab_homegrown for more sourdough tips! #sourdough #sourdoughbread #bulkfermentation #sourdoughbaking #sourdoughtips

Making sourdough doesn’t have to be complicated like a lot of people think! Follow these 4 steps to up your sourdough game and keep your loafs consistent. 1. Strong starter is key. Be sure your starter has doubled in size since its last feeding, is actively bubbling, and has a mildly tangy scent. 2. Letting the dough rest between stretch and folds and after initially mixing can help to strengthen the gluten. We typically wait 20 minutes and complete 3 to 4 rounds of stretch and folds before bulk fermentation. 3. Watch dough during bulk fermentation, don’t just use a timer. You’re looking to see if the dough has approximately doubled in size. We also like to watch the edges of the dough in the bowl. When they start to almost peel away from the edges of the bowl and the dough is doming upward it’s good to go. 4. Proper shaping before moving to cold proofing. Adding surface tension during the shaping phase helps to trap air bubbles and adds to that nice oven spring and airy crumb. Hit the follow button for more tips, tricks, and recipes as we grow our microbakery alongside yours! And please drop any questions you have in the comments so that we can all continue to learn together! #sourdough #farmstand #cookies #bread #microbakery