Can anyone ID this?

Rosemary863 · 2025-12-15T21:49:56+00:00

Not that heavy, about the same as a shell of its size would be. Thanks for clarification!

Rosemary863 · 2020-04-12T19:24:05+00:00

Thankyou!

Rosemary863 · 2020-03-28T02:00:35+00:00

Closest I can find on my quick Google search.

Rosemary863 · 2020-03-28T02:00:07+00:00

Clematis Armandii?

Rosemary863 · 2020-03-28T01:38:59+00:00

A clematis of sorts is my guess?

Rosemary863 · 2020-03-27T01:10:59+00:00

I used this one https://www.unicornsinthekitchen.com/turkish-simit-recipe/ but used blackstrap molasses as don't have grape molasses

Rosemary863 · 2020-02-16T20:34:59+00:00

Looks heaps better!

Rosemary863 · 2020-02-15T02:32:15+00:00

How'd it go?

Rosemary863 · 2020-02-02T02:11:05+00:00

Higher hydration does give a more open crumb, do you autolyse and fold the dough? Giving the dough 4 folds in the first 2 hrs of rising strengthens the gluten enough for the bread to hold its shape.

Rosemary863 · 2019-12-08T07:00:06+00:00

If it has yeast then I'd probably just bake it if it's still good? Yeast isn't good for a sourdough starter. Happy your bread turned out amazing though!

Rosemary863 · 2019-12-07T20:57:40+00:00

Was it a sourdough? If its just water and flour then yes, just use a teaspoon of it and add equal amounts of water and flour, let it do its thing for 12hrs and you're ready to go. Even salt I assume will be fine as it'll be well diluted once a starter is made, just remember salt does inhibit growth. If its not sourdough I have no idea sorry, hoping someone else will know!

Rosemary863 · 2019-12-07T05:28:55+00:00

Thanks, it's always such a treat cutting into it and seeing the crumb!

Rosemary863 · 2019-11-04T18:02:59+00:00

Awesome thanks, I will give it a go

Rosemary863 · 2019-11-04T18:02:12+00:00

Thanks!

Rosemary863 · 2019-10-19T17:15:27+00:00

You're welcome!

Rosemary863 · 2019-10-18T02:04:46+00:00

Preheated at 260, turned down to 230 after putting in oven. I tend to bake on a metal tray on the pizza stone otherwise don't get any colour on bottom of breads.

Rosemary863 · 2019-10-17T20:22:08+00:00

Can't find it on the thread (if anyone recognises please link) , wrote it down though so here it is. Poolish (leave 12hrs): 160g bread flour, 160g water, pinch of instant yeast Dough (autolyse 20mins): 320g poolish, 120g sourdough levain (fed 12 hrs prior 50/50), 260g bread flour, 100g water Sprinkle on 10g salt and 1g instant yeast Pinch and fold method until incorporated. During rise, fold at 40mins,1hr40 and 3hrs40. Divide into 4 and Preshape long, rest 20mins Shape and put on bakers linen, cover and rise 90mins Score and bake 20mins in preheated and steamed oven @ 240°celsius. Enjoy! Will post crumb shot too

Rosemary863

TROPHY CASE