Signs to keep an eye on during the bulk fermentation #sourdoughbread #sourdough #bread

[kelza]

Good on you for providing this short. It’s very helpful for beginners.

[avahbrousseau]

is this a coil fold? are there added benefits of this type of folding over stretch-and-folds?

[bpapso]

My stretch and folds went OK. It’s during the bulk ferment that the dough became very sticky again. No structure and a flat loaf.

[getacostache]

Asa este !Minunat e Domnul nostru Isus Hristos Fiul Lui Dumnezeu!Slava Lui🙏🤗❤️

[Corimages]

My dough looks nothing like this it’s always sticky.
I do
500gms flour
350gma water
100gms starter
12gms salt
I only had time to do two stretch and folds
My dough temp. Is 82deg F I live in Australia it’s hot and very humid.
Please help me.

[toversnoleu]

How on earth did you get the dough that doesn't stick to your fingers like crazy!

[ThankfulNanaDiane]

Would you say that these signs apply to 100% whole wheat sourdough (no fat or sugar, just flour, water, starter & a little salt)? I’m having a hard time getting a good loaf. I’m open baking, & my loaves always get done outside, but not all the way through. I live in a dry climate, high altitude. Thanks!

[lauriegb]

What is your hydration here? Thank you.

[meganluis]

How many days do you allow your dough to ferment?

[euphoriatuananh]

Why my flour doesn’t produce gluten, after autolyse it is still sticky and doesn’t from any gluten structures

[Funntimer]

Mine is not doing this. Still very sticky and spreads away. Doesn’t get elastic

[dancewg]

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