The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


Meganelthomas's picture


I’m bulking my dough (25-27% fresh milled) around 72 for 4-5 hours and retarding in the fridge overnight. When I slash it in the morning before going into the oven the inside looks like soup- no clearly defined bubbles. My fridge sits around 38 degrees, and dough goes in shaped around 2-3pm to be baked at 6am the next day. I can’t tell if the bulk is too little, too much, or if the proof is too little or too much. Oven spring is good in my cast irons but sometimes will not produce an ear in the Rofco. I can’t get things consistent. Help! Thank you! 

Abe's picture

Need info on starter. Maintenance and how it is prepped for the final dough. 

Plus, the full recipe and method.