Beginners

Oil on the loaf during baking?

As I struggle with getting good crusts I have been wondering, what would happen if after the inital bake with steam, you sprayed...

multiseed bread with chia?

Hi All, I've been quite successful in baking my first sourdough breads using Dan Lepard's instructions and I'm very keen to try...

Shaping opens up during final rise and baking

Another (of the many!) problems I am having is that seam at the bottom created during shaping opens up. The result is that after...

Stretch and fold during bulk fermentation?

I have read some methods that suggest regular 'stir downs' or stretch and folds during bulk fermentation, every 30-60mins. Some...

crunchy crust

Crumb is good, flavor good but crust is much too hard. Do not have a brush with salted water as recipe described for a "chewier"...

same ol' newbie problem with starter :(

HI there, Thankyou for having syuch a great site. I developed a yen for making sourdough, however am having a problem...

Doughy texture of baked loaf?

Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that...

Stretch and fold technique question

I have been using an autolyse and delayed stretch and fold technique. I roughly mix the starter, flour and water and leave for 30...