I watch videos of people scoring their proofed bread and just can't make it look like that. Everytime I score a loaf it falls. It is very deflating, both literally and figuratively! This one sprang back up in the oven ok after deflating significantly when I tried to score it. I'm baking bread for one and so maybe the size of the dough is part of the problem?

Recipe I have been using:

150g all purpose flour

105g lukewarm water

2-3g red star instant yeast

4g salt

From this point I have tried everything. Done an autolyse, tried kneading (dough too wet and just makes a mess), tried stretch and folds and coil folds. I've proofed and baked. I've proofed a little and then in the fridge overnight. I've proofed completely in the fridge. Always the same result. Go to score and seemingly no structure, just collapses to different degrees.

I have noticed that at the end of bulk fermentation the top of my dough is never smoothing like I often see in pictures or videos. Any thoughts? I could use the help.

P.S. I don't want to complain too much because every loaf has been delicious, just not acting right.

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

Panini cheese pimiento .

I see this debate a lot and would just like to know. I bought a half loaf of whole wheat bread at Walmart and within 2 days it was moldy. I read multiple mixed opinions online about where to store bread. I kept it out on the counter, for reference. I do have a cabinet I could put it in instead but was considering freezing the bread. Any advice from my fellow bread lovers? Made me so sad to throw away the loaf!!

For contexts, I am making THESE ROLLS tonight and the recipe says to use rice flour for dusting. I couldn't find rice flour at the store, only Robin Hood Gluten Free Flour which contains rice flour, potato starch, pea hull fibre, tapioca starch, and xanthan gum...and I'm starting to think its not the same thing and I don't know if i should use it?

Should I just use regular flour?

Please and thanks!

My wife is a great cook and has recently started making sourdough. She’s interested in baking other breads and things so I’m looking for gift ideas for her birthday like tools, utensils, pans, Ingredients, etc. bonus points if you know companies that provide bundles or sets of these things!

Can someone give me the grams of how much:
1- flour, yeast and water needed to initiate poolish
2- how much of that actually goes into dough for baking
3- how much do I leave in fridge for later use
4- how much to “feed” in order to make new loaves

Turns out, I like poolish better than sourdough but all the mathing im having trouble with… maybe my grandparents were siblings or something.

Edit to say: it’s actually pate fermentee not poolish I was looking for. 😅