/ck/ - Food & Cooking

here is another one of my bakes

>>14367629
well that does explain why it looks so dense
>fermented 70% for 20h
what now?was it in the fridge? but still fail to understand why would you do that?

also, do you tend to wet your hands for kneading? I've been having a problem to find the sweet spot to stop while kneading and with wet hands tending to make it overly wet and stick just making it hard to achieve a good bond

Look at this shit,
>left overnight in fridge, at least 10 hours +two bulking
>at least 1 hour on a oven
>no crumb
>no color
>no spring
is high hydration a huge meme?
also this was my first try using a steel pan also picture, seems alright no even close airtight to hold humidity
cooking paper also a meme, thing always fucking sticks o the dough
the crumb was super soft and still very quite tasty though
any ideas on what to improve?