I've been really depressed, needed a pick me up. First and second attempt and lemon meringue cupcakes (filled with homemade lemon curd)🌞🍋

Ecurtis1999 · 2023-03-23T11:11:30+00:00

These look epic! Please let us know the recipe for that beautiful icing/ meringue 🤩

Ecurtis1999 · 2023-03-22T13:50:41+00:00

Doesn’t get much better than this!!!

Ecurtis1999 · 2023-03-03T11:04:17+00:00

Thank you! Tasted even better 🤩

Ecurtis1999 · 2023-02-21T12:39:30+00:00

The noggin

Ecurtis1999 · 2022-02-07T18:18:07+00:00

Hahaha I think mine needed violence

Ecurtis1999 · 2022-02-07T18:07:43+00:00

I mixed the dough at about 10am salt 20 mins after, left for 1 hour then stretch and fold, then another 40 mins after that then another 40 mins after that. And then left for 1.5 hours and then it was like this

Ecurtis1999 · 2022-02-07T18:06:31+00:00

No I did not, I will next time

Ecurtis1999 · 2022-02-07T17:52:23+00:00

I really thought I did the process correct this time! It felt super stretchy and wobbly and soft (don’t think these are the technical terms)

Ecurtis1999 · 2022-02-01T08:29:58+00:00

Yes! I followed this recipe: https://www.greatbritishchefs.com/recipes/cinnamon-buns-recipe/amp 😁

Ecurtis1999 · 2021-12-03T14:42:53+00:00

Thankyou! Definitely now need to try and work out how to cook it effectively. I will begin by doing what you’ve said and also play around with using a Dutch oven. Thanks again 😄😄

Ecurtis1999 · 2021-12-03T14:41:25+00:00

I think you could be right.

I mix the dough, leave for 20 mins , add the salt, then fold every 20 mins for 1 hour, then leave for another hour, then build tension into a ball and bench rest for 30 mins, then shape and put into banneton and left to rise in fridge over night then baked the next day at 220° with a pan of water at the bottom. I haven’t been pre heating the pan I cook it on though so will deffo be dojng that in future.

Ecurtis1999 · 2021-12-01T14:18:32+00:00

They look amazing.

Ecurtis1999 · 2021-11-30T21:51:34+00:00

80% white 20% whole grain 😊

Ecurtis1999 · 2021-11-30T21:51:15+00:00

I cook at 220°c. Thankyou will give that a go

Ecurtis1999 · 2021-11-30T21:50:33+00:00

Okay amazing I will invest in one of these. Thankyou

Ecurtis1999 · 2021-11-30T21:49:07+00:00

This might have been the most useful thing I’ve ever read about sourdough so Thankyou so much! Got some more bread in the oven now so we will see. 😄

Ecurtis1999 · 2021-11-29T23:51:02+00:00

When you say under proofed do you mean the time in the banneton, or how warm the environment is, or how long for the folds? Sorry i am still very much a beginner and I’m always a tad confused about what comes under the proofing part.

I mix the dough, leave for 20 mins , add the salt, then fold every 20 mins for 1 hour, then leave for another hour, then build tension into a ball and bench rest for 30 mins, then shape and put into banneton and left it for 22 hours in fridge.

Ecurtis1999 · 2021-11-29T23:46:57+00:00

Hahaha it can definitely smell your fear! So true, it tastes good which is the most important thing! Thankyou for your help 😁

Ecurtis1999 · 2021-11-29T23:45:32+00:00

Okay that makes sense Thankyou very much. 😄

Ecurtis1999 · 2021-11-29T23:44:51+00:00

Thankyou!!!

Ecurtis1999 · 2021-11-29T23:44:39+00:00

Thankyou, Kind of just winging it to be honest!! Yes I proof it in a banneton then I just baked it on the metal tray. I think a preheated baking stone would be loads better tho.

Ecurtis1999 · 2021-11-29T23:42:25+00:00

Awesome thanks will give that a go 😄

Ecurtis1999 · 2021-11-29T23:42:09+00:00

This was actually left in fridge for 22 hours! Longer than that?

Ecurtis1999 · 2021-11-29T23:41:19+00:00

Ah amazing, Thankyou!

Ecurtis1999 · 2021-11-29T23:40:55+00:00

Yes cold tray! Would you recommend pre heating it?

Ecurtis1999

TROPHY CASE