Sourdough

It's all the little things you miss/forget, as I'm now baking on weekends being back in work. You don't get a second chance when you make a mistake. I've tried so many different methods and techniques now I end up second-guessing myself while. For example, putting things in the fridge to slow the ferment overnight, no one tells you how long to leave the dough after you take it out of the fridge before working with it.

I think I need to go on a course or stick with one version until I get it right and then vary. Unfortunately, I'm very impatient, I wanted to work with 80-90 percent hydration before I really knew how to manage the dough. D'oh. There are so many different methods for folding, I've tried the bench slap and fold, the bowl fold, I think the only method I've not followed is Paul Hollywoods!!.

Also very few recipes tell you how much starter, PH uses way too much. I've got recipes for 9-5 baking, overnight, weekend, I probably need to trust one and follow it religiously. Instead of different elements of multiple bakers.

My boules are rising beautifully, must wait 2 more hours...... patience......!