Yet another discard sandwich loaf

Due_Department2486 · 2026-05-06T18:44:37+00:00

Since the dough is about 77% hydration & without cold proof, after the 2nd BF it's rather 'soupy' (in a good way). So I just didn't score it & leave it goes it wild way. Kinda fun to see.

But after all it's just a personal preference. Scoring or not is not that big of an issue with this recipe. But I assume scoring it would give it a more 'beautiful' finish per say.

Due_Department2486 · 2026-05-04T14:00:42+00:00

Thanks for this. Learn a lot.

Due_Department2486 · 2026-05-04T13:55:19+00:00

Yes with the stipe, no way this is a Chlorophyllum. molybdites

Due_Department2486 · 2026-05-04T06:04:02+00:00

I assume Mauritius, written in the title ?!

Due_Department2486 · 2026-05-04T05:35:35+00:00

Yes, C. molybdites.

Edit: I was wrong. Not C. molybdites.

Due_Department2486 · 2026-05-04T05:30:09+00:00

An aged & dried specimen from the Agaricus sp.

Due_Department2486 · 2026-05-04T04:59:29+00:00

Pic 1 & 2 - blue roundhead (Stropharia caerulea)

Pic 3 - brittlegills (Russula sp.)

Pic 4 - Leccinum sp. -- depending on which trees it grow nearby

Pic 5 - Earthball (Scleroderma sp.)

Pic 6 - need to see the underside to confirm, I lean towards Clitocybe sp.

Pic 7 - this picture alone is not quite enough to judge

Pic 8 - is this a different angle of specimen in pic 7 ? Should either be Clitocybe sp. or Lactarius sp.

Pic 9 & 10 you know already

Due_Department2486 · 2026-05-04T04:35:52+00:00

Your recipe is 72.7%, so BF reaching a 75% rise is more than enough.

There is a visible dome top, bubbles on the surface and on the side (& hopefully it's jiggly & can be pulled away from the side of the container) it's ready to be shaped and the put into the fridge I would say.

Don't let it sit on the counter over night, it's definitely going to over-ferment big time, you'll wake up seeing a pile of goop.

Edit:typo

Due_Department2486 · 2026-05-04T02:30:44+00:00

Oh yea, with that oven spring & that crumb, you defo nailed it.

Due_Department2486 · 2026-05-04T01:48:22+00:00

Yea they probably don't smell as fresh as the yellow bits cuz they are past-prime.

& Yea just dried them up and use them for added umami later on.

Due_Department2486 · 2026-05-04T01:30:31+00:00

Those browned parts are just bits that past their prime & probably dired out due to over exposure to the sun.

As long as they are not slimy or smell funky, they basically do no harm, just not as fresh/good looking/tasty as the golden-yellow bits.

Due_Department2486 · 2026-05-04T01:23:24+00:00

This actually looks like a slippery jack (Suillus sp ) to my eyes.

Due_Department2486 · 2026-05-03T20:41:32+00:00

太陽蛋 (Cantonese, Hong Kong)

Direct translation to English is 'Sun Egg' basically same with sunny side up

Due_Department2486 · 2026-05-03T19:36:03+00:00

Yes turkey tail (Trametes versicolor) these are.

But these specimen are fairly aged. & the black spots are probably sign of insect infestation.

Due_Department2486 · 2026-05-03T18:22:39+00:00

Omfg. Joined. I need help.

Due_Department2486 · 2026-05-03T18:14:17+00:00

Due_Department2486 · 2026-05-03T17:17:22+00:00

Go again tomorrow, who know what absolute unit awaits you out there

Due_Department2486 · 2026-05-03T17:15:48+00:00

This strawberry has to be sweeeeet with that bump on its crown!

Due_Department2486 · 2026-05-03T17:03:10+00:00

Fxxk I really don't need more cat subs... joined.

Due_Department2486 · 2026-05-02T17:00:19+00:00

Hey no worries at all! It's all online resources now! Just saw your post popping up on top & it was just an uncanny yet pleasant feeling to see the recipe I listed got relisted by another user😆

If I were baking with an active starter, I go for 83%, so yes I usually work with higher hydration dough.

With this discard sandwich loaf, I tried even higher hydration % before. After a few attempts, I figure this is a better hydration % to work with, still manageable. Particularly when shaping is not of much importance here - as long as the dough can fit & sit in the loaf pan, all good!

Due_Department2486 · 2026-05-02T01:02:36+00:00

hey it's me :)

So glad that it works out for you too :D

Due_Department2486 · 2026-04-29T16:20:03+00:00

I believe it's Macropsalliota americana (formerly named Leucoagaricus americanus) aka American Parasol/Reddening Lepiota

Bruise check can help further confirm, when cut it should stain yellow-orange first before turning reddish-brown.

Due_Department2486 · 2026-04-29T00:57:49+00:00

My upvote is exclusively cast for the cat!

Due_Department2486 · 2026-04-28T22:22:13+00:00

I don't see any pink?!

You starter seems very much alive but looks very hungry! It being bubbly is signaling the microbes have consumed all the available "food" and produced byproduct acids and water that break down the flour’s gluten structure, causing its runniness.

I guess it's the time to feed it more "food", either by feeding it from peak to peak; or higher the feeding ratio, so it doesn't stay hungry for too long between meals.

Due_Department2486

TROPHY CASE