Fake sourdough bread

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Leaf & Loaf  🌾 Maria Baradell on Instagram: "The most difficult part of Sourdough bread making is learning when the bulk fermentation is done and your dough is ready for shaping, so let’s talk about it!   Bulk fermentation starts right after mixing, it includes your stretch & folds, and ends with pre-shaping. Knowing when it’s done is crucial to avoid shaping an underproofed loaf (resulting in dense, gummy bread) or overproofing your dough (leading to weak structure and poor oven spring). Here are my top tips straight from page 10 of my eBook:  1️⃣ Temperature & Time Guide: take the temperature of your dough after mixing and follow @the_sourdough_journey temp and time chart. Tom has performed many experiments to arrive to this incredibly helpful resource. The warmer the dough the shorter Sourdough Bulk Fermentation Temperature, Baking Sourdough Bread From Starter, How To Fold Sourdough Bread, Sourdough Temperature Chart, Sourdough Fermentation Chart, Bulk Fermenting Sourdough Chart, Sourdough Bulk Fermentation Chart, Underproofed Sourdough, How To Shape Sourdough Bread

Leaf & Loaf 🌾 Maria Baradell on Instagram: "The most difficult part of Sourdough bread making is learning when the bulk fermentation is done and your dough is ready for shaping, so let’s talk about it! Bulk fermentation starts right after mixing, it includes your stretch & folds, and ends with pre-shaping. Knowing when it’s done is crucial to avoid shaping an underproofed loaf (resulting in dense, gummy bread) or overproofing your dough (leading to weak structure and poor oven spring)…

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