6 days ago · Once my dough is kneaded enough, I place it back in the bowl, cover it and place it back in the bowl of hot water to help it rise again. Don't ever use ...

1 day ago · 70.2K. Things I've learned about sourdough!! This is why most people will let their dough rise overnight in the fridge! The fridge temp slows down the ...

2 days ago · I Let it bulk ferment overnight and this morning I dumped onto counter and it turned into a flat sticky mess. I don't know what to do about the stickiness- use ...

6 days ago · My dough is usually 75F'ish degrees so my target rise is usually 50%. I let rise on the counter until the target mL is reached. Pre-shape, rest 30 minutes ...

Duration: 1:29
Posted: 6 days ago

4 days ago · As a rule, I let all of my bread/roll type dough rest after initially mixing it. Cover and leave for 15-20 so the flour is absorbed, then cone back to knead ...

6 days ago · Part 6: Keep It Simple Sourdough Your dough has been in the refrigerator for at least 8 hours. Preheat oven to 485 with baking sheet on the bottom rack. This ...

4 days ago · Proofing: Dough proofs best at room temperature or slightly warmer. The colder the room, the slower the rise will be. Since this is rising quickly, I like to ...

4 days ago · Shape your bagels, cover the dough with a towel and let rise for 30-60 minutes or until puffy. Bring 6 cups of water to a boil in a large stockpot and add 1 ...

9 hours ago · Nearly every baker will tell you not to expose your rising dough to air, but what you should use as a cover for proofing leaves room for discussion. Dish or tea ...