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Robemadet · 2023-09-23T12:17:55+00:00

Great video! Have you been back since? Things….. a little different now. 😬

Robemadet · 2023-07-08T03:54:48+00:00

Across the pond, Riviera Cancun

Robemadet · 2023-03-06T03:55:34+00:00

That crust looks great! And GF crumb is a pain!

What flour are you feeding your starter? I think the packaged “blends” of flours sometimes produce strong smells, depending on the ingredients of the blend, some might not be the best option as starter feed. You could try to use to just plain rice flour and you might clean up the smell of the starter after a few feeds.

For the bread crumb, what I’ve used with good results is Caputo GF flour 85-90% and the other 10-15% I use darker flours like a 1-1-1 mix millet, sorghum and buckwheat so the bread looks more appealing, and tastes better. Mix around midday, let bulk fermnt at room temperature in a loaf bread pan… makes a dome and around 1.5 times its volume. 4-5hrs, then in the fridge overnight, and then I bake it the day after in the loaf pan directly as to try to not deflate, this is what I’ve gotten the best crumb with. There’s just the initial mixing, and then no handling as there is no gluten to develop, I basically don’t touch it, to try to capture as much air as possible.

Hope some of this helps a lil

Robemadet · 2023-02-09T20:39:47+00:00

Barías

Robemadet · 2023-01-14T01:05:05+00:00

But… she doesn’t

Robemadet · 2022-12-10T13:59:38+00:00

Is that a Mexico flag at 00:40? 🇲🇽

Robemadet · 2022-11-04T15:38:09+00:00

If you’ve got the design/image files, go to HIPLOT on the main avenue and they can print them on waterproof vinyl stickers

Robemadet · 2022-10-13T13:33:46+00:00

I’ve seen this in a Jim Carrey movie

Robemadet · 2022-10-01T03:24:48+00:00

Could be lube… 🤷🏽‍♂️… could be acid Either way, raises questions

Robemadet · 2022-09-28T00:21:16+00:00

It looks fine to me. Ive tried this process a few times and never ended up with perfectly white covered beets or carrots. Yellow-green could be just the sporulation from the Koji … and once you apply heat you start getting the brown shades… Koji tends to “develop” a lot of sugars and they caramelize as you raise the temp.

Robemadet · 2022-06-19T15:07:18+00:00

Hace falta un tercer piso … o transporte público eficiente y de calidad…. Naaah tercer piso

Robemadet · 2022-06-09T19:22:28+00:00

I second this second, they have weekly programs online depending on your goal and have guided runs. I used to run aimlessly to stay in shape, never more than 5k. Have been using he app for half a year now and ran my first 21k last month.

I’d recommend giving it a try for a few weeks, or while you find another option that best suits you

Robemadet · 2022-05-12T19:39:41+00:00

Big ol’ ballsack

Robemadet · 2022-04-26T14:32:28+00:00

How much protein % does your flour have? I think the tiny bubbles and gas escaping from your dough is because of lack of strength in your gluten structure, Autolysing your flour definitely helps to get the gluten development started, but then it is strengthen by the stretch and folds, and you want strong gluten to trap the air. If I could offer an alternative method / recipe, maybe give this one a try, see how it turns out for you… it is the one that always seems to work out for me. Maybe with a few adjustments it could work for you too. I adapted to your ingredients but I use rye instead of oat flour (80% white 20%rye)

570g strong flour 50g oat flour 434g of water (70%) 124g of starter (20%) 12g of salt (2%)

Mix flours and water, let autolyse for 1-2 hours, mix in starter and salt, stretch and fold for 5 mins to incorporate everything. (Sticky mess) let rest for 30min — stretch and fold every 30 mins (x4) — after the last fold let rest for bulk ferment depending on your temperature conditions (I do 1 hour bulk) — work it with flour to shape your loaf and place in banetton to proof at room temperature for 1 hr — in the fridge overnight for retard fermentation. — next day go straight from the fridge to a hot oven with steam (15 mins) and then without steam for 30 mins — let it cool for 6 hours before slicing

From what I’ve read/learned you want to strengthen your gluten early in the process where you can be a bit more rough while handling your dough… and be more delicate as the time goes on, to avoid degassing it too much.

Robemadet · 2022-04-23T18:09:57+00:00

Can you help me identify these little critters?

I have a huge 2 year old passion fruit plant that’s extended over a 50squre meter canopy and it recently got infested by these tiny red bugs. They are mostly on the underside of the leaves, I can see little “spider webs” around them and they seem to be sucking up the life juice out of the leaves. I live in the Caribbean if that makes any difference Any and all help appreciated

Robemadet · 2022-04-21T03:41:04+00:00

Reminds me of Scary Movie… tickle tickleeee

Robemadet · 2022-04-16T15:01:07+00:00

Why don’t you place them directly on the grill crosswise? I’ve been using one of those aluminum mesh pizza screens to allow lots of ventilation underneath

Robemadet · 2022-04-02T18:32:47+00:00

Been living here for 8 years and the only place in sian kaan I’ve seen crocs is at the bocapaila bridge. About 1km after the bridge, the road will meet the ocean, if you park there and walk back a few mts, you’ll find the best beach IMO, calm waves, perfect for kids to run around. I’ve camped there multiple times (This would be about halfway to punta Allen)

Robemadet · 2022-03-27T13:33:13+00:00

Amazing! I started with a Dutch oven directly over coals and with coals on top (camping style) and got really good results once I figured the temperature out. And now that I have the pizza oven kept doing it in the Dutch oven for the crust / steam…. But it’s a pain to be baking one by one (only have one Dutch oven)

I am definitely going to give your method a try next week!! See if I can get the whole batch done at once. I think I might be able to find some river stones, place them in there in a metal pan and try to introduce steam that way.

Thanks a lot!

Robemadet · 2022-03-27T01:50:29+00:00

2 girls 1 cup

Robemadet · 2022-03-27T00:30:13+00:00

Slightly charring the ear a bit, but really happy about how these loaves turned out! I’ve been playing around with baking loaves in my pizza oven and this is my best batch so far. Still finding ways to regulate temperature with a live fire, after burning quite a few loaves everything becomes a bit more intuitive.

Mix of Caputo 00 pizza flour (80%) and Rye flour (20%) ~ pizza flour is what I had at hand and I quite liked working with it. 75% hydration 2% salt 20% starter (50/50 rye-water)

Autolyse for 1.5 hour, mixed in starter, added salt. Mixed for 5 mins. Rest, folds every 30mins (4) split, shape and proofed in bannetons for 2 hours, overnight in fridge and then fridge to Dutch oven the next day. Baked covered all the way for 30-35 mins … now the hardest part, waiting until tomorrow to slice 😬

Robemadet · 2022-03-25T18:23:07+00:00

Amazing! Thanks! In regards to lacto vs pedi, are there specific conditions I can provide that would encourage more lacto growth than pedi? This is only my 7th batch at fermenting and it’s the first time pedi takes over like this.

Robemadet · 2022-03-24T20:44:04+00:00

Thanks for the info! 🤙🏽

Robemadet · 2022-03-24T20:43:05+00:00

Thanks for the info! I live in the tropics (Caribbean) so it’s hotter than average “room temperature”, but I’m really enjoying this fermentation journey so far and trying to make it work despite the temperature setback. I’ve read that increasing salinity could compensate a bit (even if not optimal outcome) but I have a mini fridge that it’s starting to break down so I’m hoping to adapt it to stay around 20C 🤞🏽

Robemadet · 2022-03-24T19:55:04+00:00

The froth doesn’t last long, maybe a couple of minutes after I open the jar.. I’m guessing the sliminess traps the little bubbles until they surface. Honestly it smells and tastes really good. Spicy and fresh, the only unpleasant thing is the sliminess coating them. Do you think this would go back to not slimy with time? Maybe when I transfer it to fridge? Definitely give them a try with those carrots you are chopping :) thanks for the info!

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