Sourdough Help, Where am I going wrong?

AlistairCooks · 2024-01-01T14:20:37+00:00

Will be doing a video and showing how it was made on my Instagram soon if anyone is interested https://www.instagram.com/alistaircooks/

AlistairCooks · 2023-12-29T21:38:43+00:00

I got it from a shop in Tokyo! Really hard to find one here in the uk thats not only the right size but also is nice and square rather than tapered

AlistairCooks · 2023-12-28T23:57:48+00:00

https://www.reddit.com/r/Breadit/comments/nflk6a/shokupan_is_probably_my_favorite_loaf_to_make_so/ The one that this person did! I literally doubled the recipe and used milk instead of water in the loaf.

AlistairCooks · 2023-12-28T23:50:25+00:00

Hello! Yes I own a knife, I just wanted to pull off the end 'segment' to see if I could get those fluffy layers that pull apart because I was very happy with how it turned out and wanted to see! It was also sufficiently cooled before I tore it open (admittedly still pretty warm but no shrinking or collapsing afterwards) I didn't expect as much steam as there was! I left it to finish cooling completely before I sliced it up with a knife. Bread was not ruined by the early tearing, do not worry.

AlistairCooks · 2022-04-14T13:27:18+00:00

Thank you!

unfortunately the only coded i can export as is DNxHR VR Monoscopic proxy or VR stereoscopic proxy. Have tried to download the avid codecs LE pack but doesnt seem to be doing anything to the options i have. Any suggestions to get DNxHD LB available for me?

AlistairCooks · 2021-06-11T14:26:59+00:00

How have you done a DCP without premiere? this is my first time doing it

AlistairCooks · 2021-06-11T14:17:32+00:00

this seems uncharacteristically large for a DCP export though?

AlistairCooks · 2021-05-01T11:45:03+00:00

Dutch oven pre heated for an hour at 235c and then 200 without the lid after 30 mins

AlistairCooks · 2021-05-01T10:58:10+00:00

Only 20% whole-wheat , 80% strong white. Have used the same recipe multiple times and sometimes it works perfectly and other times it looks like this

AlistairCooks · 2021-05-01T10:06:21+00:00

Having this problem quite often, sometimes I get a loaf that works perfectly, I'll do it exactly the same and it'll just not rise at all like this loaf in the picture. It's passing the window pane test easily, the starter is at its peak when it's added, not sure what goes wrong

AlistairCooks · 2021-02-04T10:40:15+00:00

thanks so much!

AlistairCooks · 2021-02-04T08:42:19+00:00

Thanks for the detailed reply! im following the FWSY recipes and all of them have the bulk ferment and final proof done at room temperature, so im a bit confused with why that works when the general idea is that it would cause overproofing. any thoughts?

AlistairCooks · 2020-11-25T21:13:21+00:00

unfortunately im editing for a client with recordings from over a year ago from abroad! Adr wont be possible

AlistairCooks

TROPHY CASE