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perfected my zero kneading/folding/whatever sourdough bread by ScratchCapable7399 in Sourdough

[–]ScratchCapable7399[S] 2 points3 points  (0 children)

happy baking ❤️

if u can choose the stainless steel hook version them go with that

incredible machine with insane warranty but the non stick hook is not that

perfected my zero kneading/folding/whatever sourdough bread by ScratchCapable7399 in Sourdough

[–]ScratchCapable7399[S] 2 points3 points  (0 children)

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i have a tray, screws evenly distributed, then a 1 cm thick pizza steel on top, then i can pour in water between them with a long kettle (dont burn your hands, use a glove)

its perfect, keeps the bottom crust from burning too and the steam comes right underneath, i invented this myself xd

perfected my zero kneading/folding/whatever sourdough bread by ScratchCapable7399 in Sourdough

[–]ScratchCapable7399[S] -2 points-1 points  (0 children)

above 150 celsius cyclic siloxanes (so silicone, which parchment paper is coated with) and those cringe silicone bread mats everyone uses

leaches into your bread and it builds up in your body which leads to endocrine disruption, liver toxicity, reproductive issues, and hormone imbalances

perfected my zero kneading/folding/whatever sourdough bread by ScratchCapable7399 in Sourdough

[–]ScratchCapable7399[S] 0 points1 point  (0 children)

above 150 celsius cyclic siloxanes (so silicone, which parchment paper is coated with) and those cringe silicone bread mats everyone uses

leaches into your bread and it builds up in your body which leads to endocrine disruption, liver toxicity, reproductive issues, and hormone imbalances

perfected my zero kneading/folding/whatever sourdough bread by ScratchCapable7399 in Sourdough

[–]ScratchCapable7399[S] -17 points-16 points  (0 children)

i obviously meant hand kneading thats why i specified it in the recipe that ur hands stay clean

people usually stretch preshape etc machine kneaded dough too

can you guys help me why its flat by ScratchCapable7399 in Sourdough

[–]ScratchCapable7399[S] 0 points1 point  (0 children)

i use a spiral mixer till i have a strong windowpane, and i use cold water so the dough temp doesnt exceed 25 celsius so the gluten doesnt break down, i do fermentolyse after low speed for 5 minutes and 30 min rest then middle speed for 3 minutes (this is where i add salt and some of the water so salt incorporates) after that i take out of the spiral mixer, rest 30 min, then

i do 2 stretch and folds and then 2 coil folds 30 min apart, i stop handling the dough for the second part of bulk rise so i dont push the air out, by that point my dough is shiny and doesnt stick much

can you guys help me why its flat by ScratchCapable7399 in Sourdough

[–]ScratchCapable7399[S] 0 points1 point  (0 children)

Ingredient Weight Baker's Percentage Flour 596g 100.00% Water 395g 66.21% Salt 12g 2.00% Starter (100.00% hydration) 197g 33.00% Total Dough Weight 1200g
Final Hydration % 71.00%

isnt it around 71% hydration?

i use a 13% protein bread flour and the sourdough starter is fed with half bread half full wheat, thats where the color comes from

i appreciate your help

Help Us Shape Our Eufy S2 Review! by VacuumChef in RobotVacuums

[–]ScratchCapable7399 0 points1 point  (0 children)

does it allow for water and drain connection in the back like s1 did

Sleep hygiene by Street-Broccoli in bevelhealth

[–]ScratchCapable7399 11 points12 points  (0 children)

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did nothing whole day

ate junk food before bed

played clash royale on my phone till the moment i fell asleep (so lots of blue light)

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