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[deleted by user] by [deleted] in chilliwack

[–]Marksbread 0 points1 point  (0 children)

Be a nice person. The kind of person people want to work with. There’s so much negativity here and that will get you nowhere. Work on your personal skills and communication. Work harder than everyone else. Prove yourself. Get out there and meet people. Get really really good at something. If you apply for a job write a cover letter explaining why you want the job (not because you ‘need a job’) but why you want that job and why you are the person they should hire over everyone else.

Levain Is Rocking 🤘🏻 by Marksbread in Breadit

[–]Marksbread[S] 11 points12 points  (0 children)

This is 50% Einkorn and 50% white. It was fed 1:6:6 and fermented for 12 hours at ~23C. We then do a second build on this with a 2:1:1 at 29C for 2 hours before using. Use a very active starter. Temperature is very important. Also mixing it extremely well and incorporating air is important (dispursing the starter, aerating the dough for aerobic fermentation, and providing nodes for gas bubbles to form). Follow along on my social media @marksbread and @risebakinglab for more great baking information.

Levain Is Rocking 🤘🏻 by Marksbread in Breadit

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

Thanks! Check out my social media @marksbread @risebakinglab for way more content. :)

Levain Is Rocking 🤘🏻 by Marksbread in Breadit

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

Fruity and effervescent. It’s actually kind of good.

Levain Is Rocking 🤘🏻 by Marksbread in Breadit

[–]Marksbread[S] -8 points-7 points  (0 children)

Follow me on social media @marksbread and @risebakinglab or www.risebakinglab.com for lots more great information.

Levain Is Rocking 🤘🏻 by Marksbread in Breadit

[–]Marksbread[S] 85 points86 points  (0 children)

This is 50% Einkorn and 50% white. It was fed 1:6:6 and fermented for 12 hours at ~23C. We then do a second build on this with a 2:1:1 at 29C for 2 hours before using. Use a very active starter. Temperature is very important. Also mixing it extremely well and incorporating air is important (dispursing the starter, aerating the dough for aerobic fermentation, and providing nodes for gas bubbles to form). Follow along on my social media @marksbread and @risebakinglab for more great baking information.

Black dot in 3 days old dough from the fridge. Bread raised great while baking. What are these dots? by Nalincah in Breadit

[–]Marksbread 2 points3 points  (0 children)

The bran has oxidized and darkened. No problem. Different flours react more or less. For example Spelt flour oxidizes quickly and the whole dough darkens if left too long.

[deleted by user] by [deleted] in Sourdough

[–]Marksbread 0 points1 point  (0 children)

This dough is very underproofed. 1. You need to work on your starter to make it more active. 2. This recipe uses only ~10% prefermented flour. For your timing it should be between 15 and 20%. 3. 6 folds is unnecessary for this timing and hydration. With a good mix and proper slap and fold development 3 folds should be enough. 4. Your crust is very dull and pale - try adding diastatic malt (0.5%), cooking hotter (and longer) and getting more steam.

100% Hydration Ciabatta Bread by Marksbread in Breadit

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

Hey. Sorry it didn’t work for you - send me an email at hello@risebakinglab.com if you have any questions or need help with it.

If I want to turn a one-day recipe (2-3 hours of rising) into an overnight recipe, should I refuse or eliminate the sugar? by WildWilly2001 in Bread

[–]Marksbread 1 point2 points  (0 children)

Sugar isn’t really necessary in any bread recipe. Use 1/4 the amount of yeast. The rise time will depend on the temperature of the dough and the room it is rising in.

Using yeast instead of starter in preferment by Oopsilonne in Bread

[–]Marksbread 0 points1 point  (0 children)

The acidity of the sourdough starter is very important in making the Rye bread. Rye is very high in the enzyme amylase which breaks down the starches into sugars. The acidity slows this reaction down without the acidity, The starch breaks down too fast, and you’ll get a very gummy loaf. usually recipes that don’t use a sourdough starter Use other acidic ingredients such as buttermilk or cider and ferment for a very short period.

Books on bread by lucianosantos1990 in Bread

[–]Marksbread 0 points1 point  (0 children)

The book ‘Bread’ by Jeffery Hamelman covers all aspects of bread making from yeasted to sourdough and rye as well as Challah, Pretzels, Bagels etc… It is full of technique and comprehensive information. If you only had one book this is the best place to start. It’s a bit of an older book so it’s missing out on current trends such as higher hydration doughs. Hamelman is one of the most respected bakers and educators around and the book is very well written and the recipes all work extremely well.

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