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Dark rye taken dark, new job has slowed my bread production. Might actually need to learn to use a stand mixer.

are you sure thats underproofed? crumb looks ok to me. did your mixing and strength building methods change at all? could also try upping your starter feed ratio to something like 1-5-5. Starter is best added at or just after peak.

sounds like a strength building issue to me, either during s&f, pre/final shape, or both. I would also skip using the oven for proofing, might be moving things along before you can build that strength.

Big Holiday Bakes

I used to mix a 70/30 split of bf to some local half sifted ww, ended up getting lazy and went back to 100 bread flour. Might be a flavor impact but I'm pushing for flavors with my add in flours more than flours used in my starter. That said I do mix a rye starter for Rugbrød that starts with...

sharpens up real nice as well, great knife that should serve you well for years to come

will throw the mora 120 in the mix, used them to learn spoon carving in my hs art class. Bought one for myself not long after, it happily whittles away wood whenever I need it to.

Can't be afraid of the dark when baking bread, lots of flavor to be had when you really push the crust.

Was a bit worried about overproofing this set, needed to push room temp bulk as I wasn't going to have the long stay in the fridge like they normally would. Ended up ok, baked at lunchtime today and really went for an A+ crust.

Bout tree fiddy (actually)

rye with many, many seeds

Ohmygosh I'm so sorry, I'm just trying to be the change I want to see on this forum 😘

Page 2 of this thread has the answer

Reading this thread sure makes it seem like the article was a personal attack on the character and beliefs of the users

How much draw would a post have if it was titled: "KKF bst is OK most of the time, but it should change some things" I'm betting much less than what has been posted.

Needed to do a bit of a starter refresh after a few days in a fridge and the seasons changing over. Also the restock of spelt flour and rye flakes to my adds bin, ready to put in work for the long soup season ahead.

Breakfast buns, been making these every Friday night (to bake Saturday morning) for a while now. They are my attempts to recreate schrippen and mohnbrötchen. Little bit paler and softer than usual as I didn't have milk so I subbed in heavy cream and water (500g of 2% to 400g Water and 100g 35%)...

so it sounds like you aren't giving your starter enough time, or its not strong enough. Try keeping less, like 20 grams and use your regular 100g water 100g flour feed. you'll likely have to feed the night before to have it ready at a reasonable time the next day edit: your dutch oven size is a...

this looks similar to my early work, which was a starter issue for sure. how old is your starter, what are you feeding it, what is its schedule?

Could you show some example loaves/crumb shots? I have a feeling its going to come down to starter feeding/timing but lets see some bread first