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Jan 7, 2021Liked by Andrew Janjigian

Thanks for this! I like it all in one place like this, and I really need to get back to it. My starter is just sitting in the fridge now, poor guy. :)

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Jan 7, 2021Liked by Andrew Janjigian

Thanks for sharing! Curious if you think using KA AP vs bread flour (having different protein content) affects the bread's rise? Or potentially using a bit of both?

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Jan 7, 2021Liked by Andrew Janjigian

I admire your fold—it rounds the structure up in such a gentle way 😋

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Hi Andrew, thank you for the lovely recipe. I use my countertop oven's Proof setting for bulk fermentation, but it's set, unchangeably, to 80 degrees F. Is that an OK temp, and if so, how much should I shorten the fermentation time?

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Thanks for the updated recipe for "The Loaf." In Step 7 after forming for the final proof, the recipe directs to "Cover and let sit..." Should the formed dough be covered tightly with plastic wrap? Or loosely with a towel? I use plastic shower caps to tightly cover the bowl during the bulk proof, but am wondering about the final proof stage. Thanks.

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Hi Andrew, Happy New Year. I used to bake No-Knead bread in my Dutch oven before I purchased a Challenger Pan back in the Spring. I assume that I can bake this in the Challenger Pan and would omit the parchment paper step? (I usually just invert the banneton onto the hot Challenger pan.) I never got around to trying this recipe the first time you published it as I have been using my tried and true KA Extra Tangy Sourdough recipe. But I want to give this one a try as my new standard!

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Jan 10, 2021Liked by Andrew Janjigian

Thanks for sharing! I've been making more laborious sourdough for months but this was my first try with a no-knead recipe and it turned out amazing. It's both nice and frustrating to realize that I've been working harder than I needed to :)

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Jan 10, 2021Liked by Andrew Janjigian

Thanks for the update. I think this is basically what I've been doing for a while now with "The Loaf," since you did mention (as I recall) that a 95/5 ratio of white to rye was your basic white loaf. I just started one right now.

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Would it be okay to use dark rye in the standard/plain loaf, or is that too intense? (If it's not advisable, I'll stick with spelt.)

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Jan 13, 2021Liked by Andrew Janjigian

I finally baked a picture perfect delicious loaf with this method. I started baking bread just over a year ago, and my white loaves came out nicely, but I could never get the bread to fully open up. I was blaming my oven, my Dutch oven, my flours and my starter, but it turned out to be the method. I used 20/80 ratio with 30g of starter (it's cold in my kitchen). When I opened the lid after the first 20 minutes, I could not believe my eyes -- the loaf opened up to at least 90 degrees, forming a lovely ear! Thank you so much for sharing this!

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Just a quick question about the amount of water listed in the recipe. 74% hydration would mean 370 grams water for 500 grams of flour, but the final formula lists 360 grams. Maybe the 360 grams doesn't include the 10 grams of water in step 1? Looking forward to try this soon!

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Hi! I used 11g kosher salt instead of table salt in the 20% whole grain formula.... 12.5 hours in and I suspect it killed my starter or really slowed it down. That or my starter wasn’t quite strong enough (though it did pass the float test after I refreshed it yesterday). Should I extend bulk ferment or start over?

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I just started following you, as a 8 month pandemic sourdough fanatic. I bake daily and give a good deal of bread away to understand this crazy science. I have ONE huge pressing question for you. I love the qualities of sourdough bread, EXCEPT for the sour. Is this crazy? The best way I have figured out to avoid sour is to avoid the refrigerator retard. This came to me when I started seeing references to the French Respectus Panis method...which uses a small inoculation, with a long ambient rise. Based on this, I started to increase the inoculation, and after my stretch and folds, the bulk proof happened more quickly and I was pleased by a springy, non-sour, open crumbed loaf. I don't understand the appeal of sour per sea.... nor why more is not written about this. My loaves are usually 90% King Arthur Bread Flour, 10% Whole Wheat, 20% active starter, 75-80% hydration, .02 Salt. My very happy starter is being fed 1:5:5 every 12 hours. I would love your thoughts. THANK YOU! Lee Connor. leelee_connor on Instagram

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Here is a weird question stemming from my poor planning. I have the dough at the point to be bulk fermented for 11-13 hours. It's 2:00pm where I am. Ack. to avoid getting up at 2am, could I put it in the refrigerator now until around 9pm, take it out, and do the bulk ferment overnight.... then shape it in the morning?

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Feb 27, 2021Liked by Andrew Janjigian

Thanks so much Andrew... I'm on it. Will try it. Could my temperature of dough during bulk be contributing to the sour?

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