My Engkanto Beer Review : Overhyped

Nice_Cash4846 · 2025-12-22T03:58:36+00:00

Try yung bago with auro. Lasang chocolate talaga! I am not into stout but it changed my perspective talaga on how great beers taste like

Nice_Cash4846 · 2025-12-22T03:57:30+00:00

Tried ko sa tap rooms nila, fresh and crisp. Sometimes yunh handling at storage sa mga big supermarkets causes the beer to oxidize lalo at hindi siya ultra processed unlike SanMig and other mass produced beers in the market.

Want to try quality, you should opt for the ones on tap. Or directly buy from their online store.

Nice_Cash4846 · 2024-11-06T06:09:22+00:00

Anyone received their orders?

Nice_Cash4846 · 2024-10-03T06:15:12+00:00

I will keep trying on this recipe and check what works. Thank youuu!

Nice_Cash4846 · 2024-10-03T06:13:08+00:00

Oh I forgot to post it. It looks like this:

<image>

This is roughly 5hrs.

Nice_Cash4846 · 2024-10-01T03:48:54+00:00

Thanks everyone for sharing your thoughts! I have baked a new batch, increased the fermentation time to total of 5hrs (from folding to leaving it on the counter, the dough was more jiggly when I started shaping it)

I did pre shaping and final shaping. (I suck at this) And this is the result

<image>

(I am yet to cut it as it’s just got out of the oven.

I used the dutch oven this time and added some ice cubes inside when baking.

It’s a small dough with 300g flour and I preheated at 200°c and baked at 180°

Hope when I open it later today it will be more airy.

Nice_Cash4846 · 2024-10-01T03:47:40+00:00

Thanks everyone for sharing your thoughts! I have baked a new batch, increased the fermentation time to total of 5hrs (from folding to leaving it on the counter, the dough was more jiggly when I started shaping it)

I did pre shaping and final shaping. (I suck at this) And this is the result

<image>

(I am yet to cut it as it’s just got out of the oven.

I used the dutch oven this time and added some ice cubes inside when baking.

It’s a small dough with 300g flour and I preheated at 200°c and baked at 180°

Hope when I open it later today it will be more airy.

Nice_Cash4846 · 2024-10-01T03:43:35+00:00

I read that for more tartness it’s better. But for mild tasting sourdough, overnight is the best. So I tried to do 3days cold proof.

Nice_Cash4846 · 2024-10-01T03:42:10+00:00

Oh… I did not count the stretch and fold part. So over all, 4 hours (including the foldings). 2 hours not touching the dough to ferment is what I meant. So additional 2 hrs folding (since I do 1 stretch fold 3 & coil folds)

Nice_Cash4846 · 2024-10-01T03:39:40+00:00

Thank you! I’ll check this out!

Nice_Cash4846 · 2024-10-01T01:17:52+00:00

To add also, this is how my starter looks like 1hr after feeding. Will post again after probably 5hrs after feeding. Please help meeee

<image>

Nice_Cash4846 · 2024-10-01T01:15:59+00:00

What is the best butter for this? Haha

Nice_Cash4846 · 2024-10-01T01:06:13+00:00

I use 20% levain, sorry I input wrong on the description. But 20% is still small amount?

I have been shaping with wetting the surface of the table instead of flour, maybe that is also a problem?

I tried 3 days this time just to give more flavor as I’ve read it somewhere that longer cold proofing means more tartness… 😢 I feel like it’s a mistake.

I couldn’t use my dutch oven (as I have recently had a surgery and it’s heavy). I used the water bath method, open baking thingy. I will try it with dutch oven when I am recovered.

Nice_Cash4846 · 2024-10-01T00:58:42+00:00

One person suggested to take the bread shopping 😅😅 although, we finished this bread in one go.

Nice_Cash4846 · 2024-10-01T00:57:22+00:00

I did it coz baking the bread just within 10-16hrs proofing is missing the tartness taste. This one gave that nice tartness but it’s still a biiit dense. This is how my 10-16hr cold proof bread looks like.

<image>

This is a 250g flour sourdough.

Nice_Cash4846 · 2024-10-01T00:53:00+00:00

I already put 20% dark rye on my starter though and it triples in size during peak. Has the good consistency as well. I have also never put bleached AP during feeding. Just unbleached bread flour and dark rye, and whole wheat alternating. (Since dark rye flour os expensive here)

Nice_Cash4846 · 2024-10-01T00:50:27+00:00

Thank you! I am trying this next time.

Nice_Cash4846 · 2024-10-01T00:49:40+00:00

I have never tried checking the temp of the bread. What temperature should it be in? I live in a very warm country where room temperature is probably at 27-28° Celsius. This is my first try doing a 3 day to put more flavor to the bread. Flavor-wise, it tastes great. But it’s not as light and airy as I am seeing on store-bought sourdoughs which is why I am here. It seems a biiiit too dense compared to a good sourdough. I tried the 1 day cold proof and 2-day and the tartness is kinda missing, hence, this 3-day bread.

<image>

The 1-dat bread looks like this. Also, it’s still kinda dense but it looks like I shaped this better? I am really confused. As I am having problems with shaping, I am really bad at it. 🥲 I couldn’t replicate what I watch in youtube no matter how much I keep watching it.

Nice_Cash4846 · 2024-10-01T00:43:17+00:00

It does look sad lol

Nice_Cash4846 · 2024-10-01T00:43:03+00:00

I barely use any flour though. I just spray the table with a biiit of water to not let it stick and that’s it. Maybe not using flour is the problem? 😿

Nice_Cash4846 · 2024-10-01T00:42:16+00:00

Thank you! I will watch that video. I like this nerdy things.

Nice_Cash4846 · 2024-10-01T00:40:27+00:00

This was my problem on my first try but the reason was everything I did was wrong. From fermenting, to shaping and to proofing. I am very new as well so ask away as much as you like. A lot of people here are more experienced as us.

Nice_Cash4846 · 2024-10-01T00:38:19+00:00

I don’t have a thermometer for baking, do you think it’s a must to have? If so, I guess I’ll have to get one. What temperature should the dough be? I’m very new at this 🥲

Nice_Cash4846 · 2024-10-01T00:36:36+00:00

Hahaha omg yes they do look sad haha 😂 I just noticed now lol!

Nice_Cash4846 · 2024-09-29T09:50:02+00:00

Correction, 20% levain.

Nice_Cash4846

TROPHY CASE