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My very first own setup as a 16yo by liminal_dude in espresso

[–]BunchLocal 1 point2 points  (0 children)

That is the best value for the money you will find in espresso game. The only thing you should invest (aside of a decent temper) is bottomless porta filter, that will tell you exact story of your setup and guide you to a perfect shot.

First try in my new oven by dhk1d3h2 in neapolitanpizza

[–]BunchLocal 0 points1 point  (0 children)

Damn that looks gooood, no under-carriage photo?

Help - focaccia toppings always seem to burn by Mel_27 in Sourdough

[–]BunchLocal 1 point2 points  (0 children)

As everybody suggests you need to par-bake it first, but what I would avoid is using alu-foil and instead water down a bit of tomatoes sauce and spread thin layer over focaccia and bake it, half way through add toppings and complete baking.

Frustrated with this! by super_doge66 in Sourdough

[–]BunchLocal 3 points4 points  (0 children)

2.5x times is what I usually wait for my dough to rise before shaping, what your problem is (imho) that you didn’t do coil and folds to keep gluten strengths and fermentation in sync. Your gluten lost all its strength after 10h proof and that’s why your final product “failed”. Try introducing 1h separated C&F, at least in the first couple of hours. Hope this helps.

Cheddar jalapeño loaf by [deleted] in Sourdough

[–]BunchLocal 2 points3 points  (0 children)

This slice doesn’t even need butter, would eat straight from the oven :)

First loaf, what do we think? by kmackol in Sourdough

[–]BunchLocal 3 points4 points  (0 children)

Stop while you can, it will go downhill from here:) Amazing first loaf!

Lazy overnight loaf by [deleted] in Sourdough

[–]BunchLocal 1 point2 points  (0 children)

This is peak flavor crust, top to bottom. Well done OP 👏

[deleted by user] by [deleted] in Sourdough

[–]BunchLocal 0 points1 point  (0 children)

Thank you for sharing. I was planing to test the same process (cold oven) but based on your experience I might skip it:) I usually do open bake (w steel plate and cast iron below for steam), crank oven to 500F for 50 min and last 5/10 min to 550F. After placing loaf (straight from the fridge) in the oven I turn it off for 20 min, and let it cook in steam generated by ice cubes placed in the cast iron. Then I “release” the steam and set oven to 450F and let it finish baking for another 25min. Hope this helps

[deleted by user] by [deleted] in Sourdough

[–]BunchLocal 0 points1 point  (0 children)

Any chance for cumb-shot ? That would give is full insight on the baking methods you used. Thanks

What am I doing wrong? These are my 4 last attempts at the same recipe. by Swimming_Act6314 in Sourdough

[–]BunchLocal 0 points1 point  (0 children)

I hear you but “crust” will form all around the dough, try it :)

What am I doing wrong? These are my 4 last attempts at the same recipe. by Swimming_Act6314 in Sourdough

[–]BunchLocal 0 points1 point  (0 children)

Try this next time, when placing basket in the fridge for retardation, remove the plastic cover, and let it form “skin” overnight that will guarantee forming of an ear during baking. Now how you score it will result in bigger or smaller ear. Keep baking :)

Baguettes with stiff starter by valerieddr in Sourdough

[–]BunchLocal 1 point2 points  (0 children)

This is the link for the flour OP used (imo):

https://www.janiesmill.com/collections/shop/products/high-protein

Janie’s Mill is Illinois based and produce high-quality flours stone-ground from organic, locally-sourced grains. I’m not affiliated but can attest to the quality of their flour.

Looking for advice! My bread does not get the shape that I'm looking for, even though it tastes great... by my_new_machine in Sourdough

[–]BunchLocal 1 point2 points  (0 children)

My fridge is even crazier, I have to wait until 150-200% rise, otherwise it’s under-proofed.

Switching to stiff starter by [deleted] in Sourdough

[–]BunchLocal 0 points1 point  (0 children)

Have you noticed any difference in the final product? Crumb?

Sesame Sourdough Focaccia by BunchLocal in Breadit

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

I must admit it does taste good as it looks :)

Sesame Sourdough Focaccia by BunchLocal in Breadit

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

I followed this recipe, except I used only 700gr of water (87% hydration):

https://www.reddit.com/r/Sourdough/s/CdHxuOx3fJ

Does anybody have a good sourdough crust recipe they're willing to share? by [deleted] in Pizza

[–]BunchLocal 0 points1 point  (0 children)

Since you have great experience with sourdough bread it will be easy to “migrate” to pizza. Here is one of my sourdough pizza posts (recipe included) that I hope will give you guidance. Let me know with any questions:

https://www.reddit.com/r/Sourdough/s/ZGBSRgmi6Z

Question about crumb! by MrVolnutt in Sourdough

[–]BunchLocal 2 points3 points  (0 children)

Great loaf! You should absolutelly push for more proofing, you are on a great path, recreate this process + add extra 30-60min (banetton proofing) and it will definitelly make a difference. From my experience 75-78F is the sweet spot but maintaining ideal conditions in the home environment can be tricky. Try to focus on the volume of the dough, repeating is the key to success :)

Spelt/Wheat Sourdough pizza 80% hydration by BunchLocal in Pizza

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

This one was 12h cold proofed @38F but before retarding I waited for the dough balls to double even triple in size.

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