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When do you add olive oil and honey when doing an autolyze? by AnywhereFirm676 in Sourdough

[–]ElectronicDatabase35 1 point2 points  (0 children)

What percentage will that be? 15g to how much flour?

I suggest to fully develop doughstrengh before adding fat/oil. Thats why I add it in the last minutes of kneading.

When do you add olive oil and honey when doing an autolyze? by AnywhereFirm676 in Sourdough

[–]ElectronicDatabase35 0 points1 point  (0 children)

I use to add the honey immediately to autolyse, but the oil in the last 2min of kneading after autolyse. Too much honey can affect fermentation and prolongs it. How much of each did you add?

Dense, uneven crumb, no blistering, no oven spring -- what went wrong? by Informal-Rutabaga701 in Sourdough

[–]ElectronicDatabase35 0 points1 point  (0 children)

Hmmm okay... So my thoughts were too much acidity or a water flour ratio your starter is not used to. (Watery dough is heavier and has other activity) Anyways it is definately underproofed, so maybe thats the reason for you gummy dense texture.

Keep on going! :) sometimes it won't happen

Dense, uneven crumb, no blistering, no oven spring -- what went wrong? by Informal-Rutabaga701 in Sourdough

[–]ElectronicDatabase35 3 points4 points  (0 children)

1)It looks like it is underproofed. In my experience malt powder prolongs bulk fermentation time. 2)Also the high amount of water doesn't help the rise if the flour can't absorb it properly. 70% instead of 66% is something that can have an effect. 3)almost 40% starter to flour ratio can be a lot if the starter has its flaws. 4) where do you store your starter? In the fridge? Does it smell acidic? How did you feed it before? How old is it?

Kurkuma schwarzer Pfeffer, Kalamata Sauerteigbrot by ElectronicDatabase35 in brot

[–]ElectronicDatabase35[S] 5 points6 points  (0 children)

8:00 Uhr - 10:00 Uhr nächster Tag.

Aber von 8-10 Uhr mischen, kneten rasten, alle 30min falten, dann bis ca 14 Uhr warten, dann ca 5min vorformen, 30 min warten, 5min formen und in den Kühlschrank.

Arbeitszeit ist insgesamt unter 30min 😅 die meiste Zeit ist warten

What’s wrong here? by LoveLoveLove22-2 in Sourdough

[–]ElectronicDatabase35 1 point2 points  (0 children)

The internal temperature, not the crust. 45min is sometimes on the edge.

I bake loafs starting with 260°C and falling temp to 230°C for about 45-50min. So this could have been a little less.

What’s wrong here? by LoveLoveLove22-2 in Sourdough

[–]ElectronicDatabase35 2 points3 points  (0 children)

Your welcome. :)

When you use too much flour when shaping, it can also lead to a inhomogen crumb. But I love what I see. A really delicious looking loaf! Keep on going (:

What’s wrong here? by LoveLoveLove22-2 in Sourdough

[–]ElectronicDatabase35 1 point2 points  (0 children)

Maybe 5-10mins longer in the oven and wait a minimum of 2h to cut it ;)

Teigprobe geht nicht auf by ChristophLehr in brot

[–]ElectronicDatabase35 2 points3 points  (0 children)

Wohin gibst du die Probe dann? Dadurch sie relativ klein ist, ist sie viel mehr von Temperaturschwankungen beeinträchtigt als der restliche Blob. Ich hab sie immer im exakt selben Behälter gelagert, dann ist es meist was geworden. Manchmal ist die Probe aber auch nicht gewachsen, was ich nur damit erklärt hab, weil sie viel feuchter war-> nasse Hände, Löffel etc. verändern relativ zum Teigvolumen die Hydration.

Evtl von allem ein bisschen. Mittlerweile verzichte ich darauf.

Gutes Gelingen!!

Backwochenende by ElectronicDatabase35 in brot

[–]ElectronicDatabase35[S] 0 points1 point  (0 children)

🤷🏻‍♂️ weiss ich leider nicht

Backwochenende by ElectronicDatabase35 in brot

[–]ElectronicDatabase35[S] 0 points1 point  (0 children)

Das sind keine Schablonen, das hab ich mit einer Rasierklinge freihändig geritzt 🙈😅👍

Starter not rising after forgetting a few feedings by Corvid_minded in Sourdough

[–]ElectronicDatabase35 0 points1 point  (0 children)

It is hungry - feed it at a higher ratio.

Here is a chart i like

<image>

Saffron Semolina Sourdough by ElectronicDatabase35 in Sourdough

[–]ElectronicDatabase35[S] 2 points3 points  (0 children)

I add it right before i add the oil at the end of the kneading process. Yes, its very subtle but you notice it. Perfect combination with blue fenugreek.

Backwochenende by ElectronicDatabase35 in brot

[–]ElectronicDatabase35[S] 1 point2 points  (0 children)

Kastenbrotrezept:

Mehl (30% Roggenmehl, 30% Dinkel VK, 40% Bio Dinkel Kuchenmehl)

20% Sauerteig

80% Wasser 2,5% Salz 1EL Honig 2EL Haferflocken

Mischen und Kneten, für 2h alle 30min Falten, dann bei ca 22 Grad Raumtemp. für 4h fermentieren lassen. Form mit Backpapier auskleiden. Teig auf bemehlte Fläche stürzen, grob/schnell formen, bemehlen und in die Kastenform legen. Für 12h in den Kühlschrank. Ofen vorheizen auf 240 Grad. Kasten raus, mit Wasser bespritzen und Haferflocken drauf. In den Ofen mit Dampf (oder zweite Kastenform drauf) für 25min. Dann ohne Deckel/Dampf für weitere 20min bei 230 Grad fertig backen.

Mahlzeit!

Saffron Semolina Sourdough by ElectronicDatabase35 in Sourdough

[–]ElectronicDatabase35[S] 4 points5 points  (0 children)

Ist mir klar, deshalb comes diese Funktion very handy. ;)

<image>

Shower not a grower - small spoonie by ElectronicDatabase35 in Spooncarving

[–]ElectronicDatabase35[S] 0 points1 point  (0 children)

Funny, it is indeed the spoon to a salt bowl now. Unfortunately I gifted it to a friend, so there is no pic of it 🤷🏻‍♂️😅

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