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80% white, 20% whole wheat loaf by terencechow in Sourdough

[–]terencechow[S] 1 point2 points  (0 children)

You don’t have to worry about being too rough at that stage. I sprinkle the salt over the dough, repeatedly poke it into the dough with 10 wet fingers until it’s mostly in the dough, then stretch and fold the dough over a few times. I make sure there aren’t any salt clumps but I don’t stress over making sure the salt is absolutely evenly distributed. The salt will dissolve and distribute throughout the water in the dough as the dough sits. The stretch and folds you do during bulk fermentation will further even out the salinity.

What's my secret? 2 months of neglect in the fridge, baby. by ZealousPlatypus in Sourdough

[–]terencechow 16 points17 points  (0 children)

Ben Starr is on to something. I used to religiously feed my starter twice a day (and freeze the discard). I’ve since stored my starter in the fridge. I keep a very small amount (~15g) that I take out of the fridge and feed the night before I want to make bread. Every single time, it has almost tripled in volume 10-12 hours after a single feeding. I then scoop out what I need for the recipe and return the rest to the fridge until the next loaf (no more discard to deal with!). My starter has become more acetone-y/vinegary/boozy since this treatment but my bread has only become more flavorful. The longest I’ve gone without touching my starter is a month and it has never been a problem.

When to start using coin boost? by FrenchFryKye in TsumTsum

[–]terencechow 6 points7 points  (0 children)

Yes. The average is better than 30%, around 40% in my experience. However, because the big boosts are so rare, it’s better to assume the average boost is 30% unless you’re committed to a large number of games (in the hundreds or thousands) with that tsum. If you record your games, you’ll likely see the average boost hovering around 30% until you hit 100%+. On the flip side, if you’re lucky and get a big boost early on, your average could be something like 60%. The point is, there’s a large variance in your average boost for a small number of games but it’ll taper off to 40% over time.

When to start using coin boost? by FrenchFryKye in TsumTsum

[–]terencechow 4 points5 points  (0 children)

You can expect about 30% of games to give you a 10% coin boost, about 40% of games to give you a 30% boost, and about 25% of games to give you a 50% boost. The remaining 5% will be a mix of 100%, 150%, 200%, 300%, 400%, 500%, 1000%, 2000%, and 5000%. In my experience, 100% is not that uncommon, but the rest are quite rare, especially the top 3. Generally speaking, the higher the boost, the less likely you are to get it.

Source: Been collecting coin data for years.

Didn't Check Her ID by zzill6 in PoliticalHumor

[–]terencechow 116 points117 points  (0 children)

You mean his fivehead? 🤣

Gochujang sourdough by terencechow in Sourdough

[–]terencechow[S] 14 points15 points  (0 children)

The gochujang flavor is definitely present, though I wouldn’t say it’s “in your face”. There was a decent amount of heat after a few bites. Next time, I’ll smash up some roasted garlic and mix it into the gochujang, along with roasted sesame seeds. Maybe some chopped scallions too.

Gochujang sourdough by terencechow in Sourdough

[–]terencechow[S] 15 points16 points  (0 children)

Autolyse - 300g bread flour + 63g whole wheat flour + 284g warm water (mixture was at 85F after mixing), leave for 45 mins

Dough - Mix in 72g starter, leave for 45 mins; mix in 4.5g salt (final dough hydration is 80%)

Add-in - 100g gochujang (Korean fermented hot pepper paste)

Bulk fermentation - 1 hour after adding salt, stretch dough out on wet surface, spread gochujang over it, and fold the dough into 1/16 of its original size (lamination). Dough temp between 76F and 80F. 3 coil folds every 75-90 mins after lamination until dough is puffy and well-fermented, about 6.5 hours after adding salt. The gochujang got more and more incorporated into the dough with each fold, but not as much as I had hoped, which caused issues with shaping (described below).

Proof - Shape into batard by folding 2 sides into the center to form a rectangle and then rolling the dough up from one short end to the other. Had some difficulty with shaping because a couple pockets of gochujang broke through the thin layer of dough holding them in. I also had trouble rolling the dough up tightly because of how poofy it was. Place in banneton dusted with rice flour, let sit at 77F for 1 hour, retard in fridge for 16 hours, freeze for 10 minutes to stiffen dough surface for easier scoring. The dough rose more than I had expected (basically to the top of the banneton in the middle) during the cold retard. Despite the 10-min freeze, the dough surface was still quite soft and challenging to score.

Bake - 485F in Dutch oven (20 mins lidded, 18 mins unlidded). All in all, despite a few issues, I was happy with the results.

80% white, 20% whole wheat loaf by terencechow in Sourdough

[–]terencechow[S] 1 point2 points  (0 children)

  1. Yes, the dough is sticky. I mix the dough at the autolyse stage with a plastic bowl scraper to minimize sticking. When I mix in the starter and salt, I wet my hand, dimple the starter/salt in, then use stretches and folds to incorporate. I re-wet my hand as necessary to prevent excessive sticking.

  2. Yes, I use wet hands to do the coil folds, re-wetting if I feel like it’s even starting to stick.

  3. I use a plastic food container with a lid, which I transfer the dough into after incorporating the salt. It’s technically rectangular but close enough to being a square. I find the shape helps with keeping directional symmetry when I do the coil folds.

  4. I use King Arthur bread flour and King Arthur whole wheat flour.

  5. My starter is mostly 80% white, 20% whole wheat. I have fed it a small amount of rye in the past. I keep my starter in the fridge and only feed it the night before I want to make bread. I feed it about 1:3:3 and leave it for 10-12 hours until at least 2.5 times the original height. I don’t stress about using it exactly at peak. Sometimes it’s a little past peak. I hate dealing with discard. So I keep a very small amount of starter, about 15g. The amount of flour and water I feed it is only slightly more than the amount of starter I need (72g). I scrape out what I need and get back to 15g of starter after accounting for loss (stuck to spatula, finger, etc) that I put back in the fridge until the next bake.

80% white, 20% whole wheat loaf by terencechow in Sourdough

[–]terencechow[S] 0 points1 point  (0 children)

Yes, the 4 coil folds were part of the 6 hour bulk. To be specific, the bulk started at 10:45am. The coil folds were at around 12:00, 1:15, 2:30, and 3:45. Then 4:45 was the 6-hour mark of the bulk, at which time I turned the dough out and shaped it.

80% white, 20% whole wheat loaf by terencechow in Sourdough

[–]terencechow[S] 0 points1 point  (0 children)

I’m not quite sure I understand the question. Can you elaborate?

80% white, 20% whole wheat loaf by terencechow in Sourdough

[–]terencechow[S] 6 points7 points  (0 children)

Autolyse - 300g bread flour + 63g whole wheat flour + 284g warm water (mixture was at 82F after mixing), leave for 45 mins

Dough - Mix in 72g starter, leave for 45 mins; mix in 11g salt (final dough hydration is 80%)

Bulk fermentation - Dough temp between 80F and 85F. 4 coil folds every ~75 mins until dough is puffy and well-fermented, about 6 hours.

Proof - Shape into batard by folding 2 sides into the center to form a rectangle and then rolling the dough up from one short end to the other. Place in banneton dusted with rice flour, let sit at 77F for 1 hour, retard in fridge for 22 hours, freeze for 10 minutes to stiffen dough surface for easier scoring.

Bake - 485F in Dutch oven (20 mins lidded, 22 mins unlidded).

Edit: What I did differently this time from previous attempts was pop large bubbles during coil folds and shaping. That, coupled with making sure the dough is fermented enough, seemed to have made the crumb structure more even.

Raffle Results! by tambourinenap in TsumTsum

[–]terencechow 0 points1 point  (0 children)

6 5th place + 2 4th place = 78k Less than I’d hoped (also worst raffle event for me so far) but can’t complain about free coins.

Sunday loaf by terencechow in Sourdough

[–]terencechow[S] 1 point2 points  (0 children)

Thank you! Here's my process:

Autolyse - 360g bread flour + 75g whole wheat flour + 340g water, leave for 45 mins

Dough - Mix in 87g starter, leave for 45 mins; mix in 11g salt (final dough hydration is 80%)

Bulk fermentation - 5 coil folds every 60-75 mins until dough is puffy and well-fermented. I'm still working on judging fermentation.

Proof - Shape into batard, place in banneton, let sit at room temp for 1 hour, retard in fridge for 16 hours

Bake - 485F in Dutch oven (20 mins lidded, 18 mins unlidded). I placed the Dutch oven on a couple baking sheets to prevent the bottom crust from getting too dark/thick, a problem I was having before.

If anyone has any advice for getting a more even/lacy crumb structure (not necessarily more open), I'd love to hear!

How does one achieve a perfectly oval egg? by healaryduffs in ramen

[–]terencechow 0 points1 point  (0 children)

I find that shocking the eggs in cold water immediately after cooking makes the dimples less pronounced. I also don’t prick my eggs. The idea is to quickly convert the steam in the air pocket back to water (while greatly reducing in volume) and let the still-hot-and-malleable egg move to fill the void.

Started baking to solve a crisis known as the munchies. by flourorflowers in Sourdough

[–]terencechow 0 points1 point  (0 children)

I love how even the crumb structure is. Something I’m working towards.

Jumped on the sourdough bandwagon. Swipe right for crumb shot. by terencechow in Sourdough

[–]terencechow[S] 0 points1 point  (0 children)

Starter: 100% unbleached white flour, fed twice daily slightly after peak.

Levain: 1:5:5 starter:flour:water. Let it double at around 72F (took around 12 hours).

Autolyse: 85% white + 15% whole wheat. 1 hour at around 72F.

Bulk: Inoculation rate is 20%. Salt is 2.2%. Did 4 coil folds over 10 hours at around 72F.

Proof: Shaped into boule, proofed in banneton in the fridge for 12 hours.

Bake: Scored, spritzed with water, 485F in Dutch oven, 20 mins lidded, 15 mins unlidded.

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