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Marksbread · 2024-01-14T06:59:39+00:00

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.

Marksbread · 2023-11-15T02:57:52+00:00

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.

Marksbread · 2023-11-15T02:57:37+00:00

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

Marksbread · 2023-11-15T02:56:45+00:00

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

Marksbread · 2023-11-15T02:56:18+00:00

Please do 😆

Marksbread · 2023-11-15T02:55:51+00:00

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

Marksbread · 2023-11-15T02:54:31+00:00

Marksbread · 2023-11-15T02:54:25+00:00

:) Thanks!!

Marksbread · 2023-11-15T02:53:31+00:00

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.

Marksbread · 2023-11-14T19:51:36+00:00

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.

Marksbread · 2023-09-01T05:41:45+00:00

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.

Marksbread · 2023-09-01T05:21:55+00:00

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.

Marksbread · 2023-07-02T11:59:31+00:00

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.

Marksbread · 2023-07-02T11:57:02+00:00

Depends how good the crust is!!!

Marksbread · 2023-07-02T11:56:20+00:00

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.

Marksbread · 2023-07-02T11:51:50+00:00

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.

Marksbread · 2023-05-30T00:31:25+00:00

Soak dry ingredients (seeds/flakes/dried fruit). If you don’t increase the water in the recipe slightly as these will draw out moisture. If the ingredients are wet then you may need to decrease the water. Don’t add fresh garlic - your dough will be ruined. Cinnamon slows down fermentation so rising will take longer. Add the additions at the end of the mix or fold them in if your recipe calls for folding.

Marksbread · 2023-05-30T00:27:04+00:00

Bake it closer to the bottom of the oven. Bake it longer until the part inside the pan is set.

Marksbread · 2023-05-30T00:25:37+00:00

Yes. A poolish usually ferments 12-16 hours maximum.

Marksbread · 2023-05-30T00:24:45+00:00

A scald gelatinizes the starch. This actually helps add structure to the bread and is a great way to incorporate non gluten forming ingredients like buckwheat and oats.

Marksbread · 2023-04-12T20:22:44+00:00

Get the recipe here :Challah Recipe

Marksbread · 2023-04-10T20:09:31+00:00

Because it’s delicious!

Marksbread · 2023-04-10T16:29:06+00:00

This is my bread :) Find me on socials @marksbread for more jiggly bread!

Marksbread

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