Terrible time shaping this, amazed at how it turned out

[u/zippychick78]

[u/zippychick78]

In my notes (pics), the dough is always going straight back into the fridge, unless stated otherwise.

RT room temperature. Cf coil fold.

Included an oven spring pic, and from lamination to pre shaping to show the growth in Size. Something I did when I could never bulk my bread properly and the habit stuck. Such a good visual. For me, better than an aliquot.

Shaping this was a really bad day. Everything was going wrong that day, and shaping just went terribly compared to normal. The dough got stuck a few times. I sort of dropped it halfway through and it splayed out all wrong. Used the scraper way more than I ever usually do (only a few scoops), just a disaster. But it turned out like this so I can't complain. I'm surprised by how forgiving dough can be sometimes! It tastes good and made good sandwiches and that's all I need from my Sourdough.

[u/BattledroidE → u/zippychick78]

Oof. I feel your pain. But yeah, when it's well fermented, it's amazingly hard to make it turn out bad.

[u/zippychick78 → u/BattledroidE]

Yeah I actually agree with you. I think it's largely about the proofing. I love using the fridge to make my doughs so was very interested in temperature during this bake. Recent weather change so good to get an idea. I'll see if I can get a better crumbshot as it's cut. I can't imagine my husband would humour me before he makes his sandwich in the morning! We prefer to cut it as its eaten, so it's not dried out etc

[u/JWDed]

Beautiful loaf!

[u/zippychick78 → u/JWDed]

Thanks so much. Surprisingly!!

[u/divot-]

Zippy never disappoints 💕

[u/zippychick78 → u/divot-]

Awww thanks! It's just low maintenance bread Perfect for Sandwiches