So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.
Major difference is that I’ve only been feeding my stater every two to four days, so the microbiome is all out of whack.
Not sure how this combination of decent oven spring, yet absolutely zero ear is possible, but here we are.
Its partner is in the fridge, I’m guessing it’ll be significantly over-proofed
We just made our first and second loaves ever. First one was a bit flat because we didn’t let it warm up before baking (and accidentally proofed like 20 hours). Second was less flat but not sour. Haven’t tried letting it sit in the oven yet. Do you put it on low heat or just let the light warm it up? We’ve seen some recommendations online to put it in on low with a bowl of water, thinking of trying that next.
For what it’s worth, when I proof loaves in the fridge, they go straight into a hot oven, no waiting period
OK so I think we only goofed with the starter. We let it sit in the laundry room with the dryer running (it’s central to the house so it holds heat well) for a few hours but probably not long enough. Will give it another go and report back in a few days.
For the starter, I only put it in the oven if I’m seriously short on time, room temp is always better. Sometimes I put it in a warm water bath, but in the oven with the light on provides more consistent warmth, with no need to closely monitor it