Steven Coursey

I've just joined and am having some of the same issues with the dough not rising as much as I would have expected during proofing. I'm kneading for 8-10 minutes, my room temp is ok and I'm doing two proofs at 3 hours each. As the others have indicated the taste and my crest is good but the size is, well, challenged. 

My starter is fine I think. I've name it vesuvius! I feed it after taking it out of the fridge and to my partners dismay it's everywhere again! So I've only got a short time frame to get this right or it's back to bakery.

Any suggestions and or tips for this novice.

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