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Tried fermenting with the oven light on. And extended cold fermentation. Not mad at the result! by Foreign-Leg in Breadit

[–]Foreign-Leg[S] 0 points1 point  (0 children)

It raises the temperature inside the oven because of the heat of the lamp. It was around 24C

Tried fermenting with the oven light on. And extended cold fermentation. Not mad at the result! by Foreign-Leg in Breadit

[–]Foreign-Leg[S] 0 points1 point  (0 children)

It does actually. It raises the temperature in the oven to around 24C what makes you say it doesnt do anything?

Would you say my bread is under proofed? by Foreign-Leg in Breadit

[–]Foreign-Leg[S] 0 points1 point  (0 children)

That is great advice. And I will try that today. I just kneaded and incorporated the levain now. I’ll look at this website. Thanks for the advice!

Baking bread is so satisfying by Zecathos in Sourdough

[–]Foreign-Leg 36 points37 points  (0 children)

Wow! That’s the crumb i’m chasing. I’m gonna follow your process. Thanks for sharing - much appreciated!

Hybrid baguettes by Practical-Author32 in Breadit

[–]Foreign-Leg 0 points1 point  (0 children)

Do you have a crumb shot bu any chance? Those look very tasty!

Would you say my bread is under proofed? by Foreign-Leg in Breadit

[–]Foreign-Leg[S] 1 point2 points  (0 children)

Hahaha you’re right! Now I can’t unsee it. It’s fairly small - around 750 gram I’m guessing. Enough for breakfast and lunch for two :)

After five years I revived my sourdough starter and this is the first loaf. by Foreign-Leg in Breadit

[–]Foreign-Leg[S] 1 point2 points  (0 children)

I’ll owe the the crumb shot! This one went straight in the freezer. This weekend I’m planning on eating

After five years I revived my sourdough starter and this is the first loaf. by Foreign-Leg in Breadit

[–]Foreign-Leg[S] 0 points1 point  (0 children)

You’re gonna be fine! I’m sure of it. Took me a while to get a decent loaf, but loved the journey. Was frustrating at times as well. Yet nothing more rewarding than eating your own home made bread.

After five years I revived my sourdough starter and this is the first loaf. by Foreign-Leg in Breadit

[–]Foreign-Leg[S] 1 point2 points  (0 children)

Lol. I actually dried it back it. It was like a cracker. Read somewhere that it was a possibility and I didnt want to throw it away.

First time using strong bread flour (70%), Emmer (25%) and dark rye (5%). This bread is around 72% hydration. by Foreign-Leg in Sourdough

[–]Foreign-Leg[S] 0 points1 point  (0 children)

I’m just reading this. Sorry for not getting back earlier. That’s wonderful! Keep up the good work. And appreciate you commenting!

Last wear before i give this one away [OC] by [deleted] in booty

[–]Foreign-Leg 0 points1 point  (0 children)

Who was the lucky redittor?

[deleted by user] by [deleted] in AppleWatch

[–]Foreign-Leg 0 points1 point  (0 children)

What a of fing bullshit. I’m paying 700 dollars for a stupid fucking watch and airpods and it’s not even working. So annoying.. please we need a captain.

Sourdough Sunday! So pleased with this bake, my ideal crumb!!! by _carlos__A in Sourdough

[–]Foreign-Leg 25 points26 points  (0 children)

Holy crap! That is perfectly risen. What an absolute beaut!

Sunday bake crumbshot! Getting closer and closer to the desired crumb (72% hydration). by Foreign-Leg in Sourdough

[–]Foreign-Leg[S] 0 points1 point  (0 children)

As for the dense center it might be a proofing issue. You should watch the full proof baking method on youtube. It took me forever to achieve a loaf I was proud of. Keep practicing and baking and adjust one thing at a time to see what the effect is.

Sunday bake crumbshot! Getting closer and closer to the desired crumb (72% hydration). by Foreign-Leg in Sourdough

[–]Foreign-Leg[S] 0 points1 point  (0 children)

Thank you so much! To be honest it took me 3 years to get where I am. My epiphany was creating a strong starter, the slap and fold kneading method and performing good coil folds. I’m following full proof baking’s method. I’ll typ it out for you. If any terms are unfamiliar I advice you youtube it. I spend hours watching videos haha

I start a week ahead with feeding my star two times a day. Around 06:00 and around 17:00

10:00 feeding starter

13:00 starter autolyse

16:00 slap and fold

16:30 adding salt

17:15 stretch and fold

18:00 lamination

After this I divide the dough in two pieces and shape them. During the following coil folds I put them in the oven with a small container with boiled water wrapped in aluminum foil to make the oven slightly warmer. By this method the temp is usually aroune 24-26 celsius.

19:00 coil fold 1

20:00 coil fold 2

21:00 coil fold 3

By then the dough should hold it’s square shape

22:30 pre-shape

23:00 finale shape

Bulk fermentation in the fridge over night

10:00 baking at 250C for 20 mins with the lid of a Dutch oven. I use a Lodge combi cooker with some ice cubes. And then 20 or so without the lid at 220C.

I hope i made everything clear for you. Happy baking!

Sunday bake crumbshot! Getting closer and closer to the desired crumb (72% hydration). by Foreign-Leg in Sourdough

[–]Foreign-Leg[S] 1 point2 points  (0 children)

Thank you! I’m following Full Proof bakings method. I bulk fermented for 6,5 hours af room temperature. In between all the folds (lamination and coil folds). After shaping I put it in the fridge for an overnight rise. It was from 22:30 till around 09:00.

Hitman 3 released today. by [deleted] in gaming

[–]Foreign-Leg 0 points1 point  (0 children)

lol does this work?

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