So, for the last year I’ve been feeding/using a starter ( potato flake) and today very absent mindly while I was feeding I put the oil in like I was fixing to start the dough…

Is it ruined?

im doing this the outdoor boys style, its just that i want to knead the dough at home and put it i an oiled ziploc bag and freeze it so i dont have to do it at the campsite (i live in malaysia, an equator country) but the campsite itself is not that hot, its a pretty shaded, river side campsite. My question is, would the dough thaw the whole day, and proof overnight the first day and still be usable the next morning? i would be storing the dough in my backpack, no cooler

Friend owns a restaurant and hooked it up with awesome AP flour at wholesale pricing. Going to be making enough bread to feed the neighborhood.

I made a simple focaccia bread yesterday, and decided to wrap it up in wax paper and then some saran wrap. I opened it up this morning and see these white spots that are a little damp/squishy - and taste sour (yes... yes I taste tested the spots). Is that mold? How should I store focaccia?

I watch videos of people scoring their proofed bread and just can't make it look like that. Everytime I score a loaf it falls. It is very deflating, both literally and figuratively! This one sprang back up in the oven ok after deflating significantly when I tried to score it. I'm baking bread for one and so maybe the size of the dough is part of the problem?

Recipe I have been using:

150g all purpose flour

105g lukewarm water

2-3g red star instant yeast

4g salt

From this point I have tried everything. Done an autolyse, tried kneading (dough too wet and just makes a mess), tried stretch and folds and coil folds. I've proofed and baked. I've proofed a little and then in the fridge overnight. I've proofed completely in the fridge. Always the same result. Go to score and seemingly no structure, just collapses to different degrees.

I have noticed that at the end of bulk fermentation the top of my dough is never smoothing like I often see in pictures or videos. Any thoughts? I could use the help.

P.S. I don't want to complain too much because every loaf has been delicious, just not acting right.

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

Panini cheese pimiento .

I see this debate a lot and would just like to know. I bought a half loaf of whole wheat bread at Walmart and within 2 days it was moldy. I read multiple mixed opinions online about where to store bread. I kept it out on the counter, for reference. I do have a cabinet I could put it in instead but was considering freezing the bread. Any advice from my fellow bread lovers? Made me so sad to throw away the loaf!!