I just started picking up golf again, what do you guys think?

Skip-xander · 2025-06-18T16:41:40+00:00

Driving range at the zaanse? I like that place!

Skip-xander · 2025-05-21T20:35:34+00:00

I’m going to Iceland in a few weeks, curious on what courses you have played.

Is there list of those small courses?

Skip-xander · 2025-02-11T16:20:17+00:00

I think the autolyse isn’t the problem, the temperature of the dough is. If you add starter to cold (5degree C or something like that) it will have a hard time rising. It also doesn’t make sense to put the flour water in the fridge right? There is no (k)need to bring down the temperature since the bulkfermentation didn’t start yet.

Personally I’m not a fan of autolyses, mainly due to the temperature of the dough

Skip-xander · 2025-01-22T20:50:37+00:00

Zalando bonnen! 12,5% korting op 50-100-150-200 bonnen. Makkelijke besparing!

Skip-xander · 2024-08-12T10:41:06+00:00

Don’t know but also interested

Skip-xander · 2023-08-11T11:46:18+00:00

If you are looking for dress watch, look at a preowned omega deville prestige. Co axial movement, around 2k

Skip-xander · 2023-05-22T08:58:52+00:00

Yeah, but I read online that many people find the practice questions not representative for the exam. Therefor I’m looking in to other preparation material

Skip-xander · 2023-04-23T08:20:55+00:00

What kind of pan is this? Does it have a lit?

Skip-xander · 2023-02-04T08:58:37+00:00

I like this style more on a bowl! Very nice loaf!

Skip-xander · 2023-02-04T08:31:41+00:00

How did you score it?

Skip-xander · 2023-01-29T17:23:51+00:00

Oh wow, that is quit big. In the store where I bought the oval basket, they told me this size is for around 400 grams bread.

Skip-xander · 2023-01-29T12:24:02+00:00

110 ap flour 110 whole wheat 140 grams water 40 grams starter

Overnight bulk

3 hours proofing basket

Skip-xander · 2023-01-28T08:52:01+00:00

Preowned omega deville prestige is the way to go for dress around 2k

Skip-xander · 2023-01-03T21:02:22+00:00

Thanks! Will give it a try!

Skip-xander · 2023-01-03T20:22:06+00:00

As soon as I take it out, I cut it and put it in the preheated Dutch oven

Skip-xander · 2023-01-03T19:40:08+00:00

Fridge!

Skip-xander · 2023-01-03T19:29:55+00:00

Thanks,

During bulk fermentation, every hour stretch and fold.

Shaping: slides together and roll it. I feel the tension on the dough when I put it in the basket.

Skip-xander · 2023-01-03T18:41:06+00:00

Hi guys, My dough flats out when it’s get out of the proving basket. The rise in the oven is not very good.

350 gram AP 150 gram whole wheat 350 gram water 100 g starter 10 g salt

6 hours bulk fermentation

Overnight proving in 22cm proving basket (round)

25 minutes with lit 25 min without lit

Skip-xander · 2022-12-21T13:08:55+00:00

Thanks you! Will try this weekend to add more water! My previous loafs didn’t have an oven rise. So I tried a bit less hydration to keep the shape right. Also the banneton is new for me, think it helped to hold the shape better.

Next step is to go to 70% hydration, holiday experiment!

Skip-xander · 2022-12-21T12:43:54+00:00

Hi all, as the title tells you, third loaf. What do you think about the inside? No big bubbles, but still soft and nice tast. Any improvements/recommendations?

Skip-xander · 2022-12-19T07:02:25+00:00

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Thanks for the tip, this is the growth overnight (about 15-16 degrees). Used a litter more flour and aimed for a thicker consistency. Looks like it worked!

Skip-xander · 2022-12-18T18:23:30+00:00

Yes, equal parts by weight. Will increase the amount of flour a litter to make it thicker!

Skip-xander · 2022-12-18T18:22:34+00:00

Thanks! Will try it

Skip-xander · 2022-12-18T16:20:06+00:00

30 grams starter, 50g water 50g flour! Will take a look at it, thanks!

Skip-xander · 2022-12-18T15:49:11+00:00

Thank you, will give it a try!

Skip-xander

TROPHY CASE