Español

[Hanan Sikander]

Thank you

[Hanan Sikander]

I think it was the flour, i didn’t over-ferment it, i put it in the fridge for 18 hours as required by the recipe, but i do think the temp may have been too high, can u pls advise on how much steam i should give to the bread in the beginning? The recipe states a time of 8s, is that enough or should i do more?

also, do you think that using a different starter recipe(from another baker) and then using this recipe of bread would affect it’s making? Or it doesn’t? Coz the starter was ready to use.

also, can u please explain why the cling film is placed on top of the dough during it’s fermentation and not on top of the bowl(as we do in baking other normal doughs like donuts,cinnamon rolls etc)and if it affects the way the dough rises?

alot of questions ik, but pls reply:)

[Hanan Sikander]

Can u please tell me what mistakes i could’ve made that led my bread to bake like this?could it be because of the all-purpose flour I used instead of whole-wheat flour in the solid ferment? Or is there any other reason?

[Hanan Sikander]

Ok.thank you

[Hanan Sikander]

Thank you! This was helpful

[Hanan Sikander]

Thank you so much:) this really helped

[Hanan Sikander]

I’m from Pakistan:)

[Hanan Sikander]

Will post my creations.but i do have another question.I have cocoa powder from callebaut , it says that it is DF760 what does that mean?

[Hanan Sikander]

Thank you ! , this was really helpful