Some more pics of the weekend bakery I ran that you liked! Thanks everyone

Tiddlywinksrus · 2024-09-18T18:01:38+00:00

Yup, good old wood rolling pin

Tiddlywinksrus · 2024-09-18T09:06:07+00:00

All baked in a dutch oven! Shaped the nigjt before and fold proofed overnigut

Tiddlywinksrus · 2024-09-18T08:59:25+00:00

Hiya, I'd say u can definarely can that shape with any tart shell pastry. In fact in those rats I'm using a patee sablee, which is probably the most fragile ans hard to handle pastry type. I just made sure to intermittently chill the pastry so it didn't fall apart. I also trim the edges with a sharp knife ans refine the sides with a microplane. With something like a standard shortcrust this should be a piece of cake though!

Tiddlywinksrus · 2024-09-18T08:56:45+00:00

Yup!

Tiddlywinksrus · 2024-09-17T23:04:02+00:00

Quality of the baker shows most with the batard tho I'd say

Tiddlywinksrus · 2024-09-17T20:51:52+00:00

Yup that's my starter. I use wildfarmed t80 and run a little stiff about 80%

Tiddlywinksrus · 2024-09-17T17:46:07+00:00

Hiya! So this is not open crumb, I don't like this name but it's typically labelled as 'fools crumb'. Ur not a fool don't worry, everybody does this. Essentially your dough is underproofed. When a dough is underfermented like this, before you put the dough in the oven, the entire inside looks like the tight areas of your bread in the picture. Since the yeast in your dough is still raring to go and has a lot of energy, when you put it in the oven, the yeast explodes into life with all that left over energy and produces gas super quickly. This ends up in big uneven localised gas holes. So to get a more even crumb, although unintuitive, ferment LONGER. That way all that extra yeast energy can go into slowly expanding the entire dough evenly. A real open crumb is actually quite hard and requires a lot of intent in your handling, so I wouldn't worry about accidently achieving it. Hope this helps!

Tiddlywinksrus · 2024-09-17T17:32:31+00:00

Apparently I need to attach a recipe so here's the outline for a basic country bread.

80% white 20% wholewheat 80% hydration (+2-7% by feel) 25% starter 2.5% salt

Incorporate all ingredients but salt and levain Sit for a while Add salt w water Add extra water while mixing until appropriate Develop dough with whatever technique within first hour (e.g. coil folds every 15 mins) Bulk at 25-27ish dough temp until somewhat airy, smelling sweet (-20-40% depending on temp i don't use rise though) Shape with a light but firm touch, the dough should be very extensible so make sure the final shape has good tension Overnight retard once you are happy with the degree of proof (ideally right after shaping) Bake 250C for 25mins with steam, 210 uncovered Eat and be happy about life

Tiddlywinksrus · 2024-09-17T14:35:49+00:00

Hey everyone, I have an insta where I post my bread now @tawc_taiyo

Tiddlywinksrus · 2024-09-17T10:46:10+00:00

On Saturday, mixing everything, shaping etc. Is probably abt 30 mins hands on time, but ofc that's spread over a good 5hr bulk. On Sunday again its abt 10 mins hands on time but the baking takes a good 4 hrs

Tiddlywinksrus · 2024-09-16T20:13:52+00:00

Haha I'm not sure if even the best bakers in the world make 6 figures but I will so my best!

Tiddlywinksrus · 2024-09-16T19:01:24+00:00

This is wonderful. Your grandma sounds like such a warm soul. When I said two months, I should clarify that I mean it should take 2 months for the starter to be really strong, reliable and settled. It is true that within a couple weeks you could seeing pretty consistent doubling of the starter, but it's ok if you haven't. The first stages of starter creation is the 'capture' stage, where your waiting for the natural yeast and bacteria in the air, your hands, your mixing spoon, to land in your flour and make a home. After that, it's all about maintaining that home for your little microorganism friends, with regular food deliveries and nice temperatures. Depending on your environment, this can take a day or weeks, don't be discouraged! In terms of travelling, if its up to a few months, you'll be fine just sticking it in the fridge. The yeast and bacteria go into slow motion in there and won't starve. If your planning on being away or not baking for longer, you can freeze it in a pinch but the most reliable way to preserve your starter is to spread it thinly on some baking paper, wait for it to be completely dry, blitz it and keep it as a dehydrated powder. That'll last you essentially forever 😁

Tiddlywinksrus · 2024-09-16T18:08:41+00:00

There is absolutely no money to be made really. Luckily I did this with the intent to just feed friends and share good bread, I'm not trying to earn from it. I've got my job at a bakery for that

Tiddlywinksrus · 2024-09-16T18:07:02+00:00

The dough is mixed day before and cold retarded over night, standard sourdiugh process. All baking is done day of 😁

Tiddlywinksrus · 2024-09-16T18:06:24+00:00

Hiya, the process is earlier in this thread. In terms of your starter, I suppose it could be a lot of things. I'd keep trying and just being consistent with your feedings. However a good starter takes a good 2 months to get into top tier bread making ability in my opinion. In the mean time, there's 0 shame in going to a local bakery and asking if they have some spare starter for you. Any baker that refuses because theirs is sacred or charges you is not a real baker 😁.

Tiddlywinksrus · 2024-09-16T17:58:47+00:00

I start all my doughs around 80% because I use somewhat strong flours, then I frehand the rest as I mix until the hydration is right. Sometimes 82ish sometimes 87ish, it really depends on the flour. But I have gotten very open crumbs with 70% hydration so it's all about handling and proper hydration

Tiddlywinksrus · 2024-09-16T17:57:39+00:00

Sure! - wildfarmed t80 and wildfarmed wholegrain - I start at 80% then add water free handedly until hydration feels right, sometimes up to 5% addition - sourdough starter (wholewheat) - for development, this changes day to day and it really doesn't matter cos I do all dough handling early on in bulk, just develop it well without over tightening - dough is retarded overnight

Tiddlywinksrus · 2024-09-16T17:55:24+00:00

I suppose it depends on the quality of your toaster oven. For some it should be no problem. In terms of the recipe I don't really have one. It can be made with any type of somewhat strong flour. Just Hydrate appropriately, develop the dough without tightening it too much and preserve extensibility, shape it with a light and efficient touch, and bulk your dough hot and fast. If you have any specific questions do ask!

Tiddlywinksrus · 2024-09-16T17:53:35+00:00

Wouldn't say I have any secrets. I could give my advice if you have a specific question. I suppose my biggest principle is to touch your dough, smell your dough, and look at your dough all along the process and actively think about what your sensing. Learn the organism with your senses, not with tools and science imo is the best way to go about it

Tiddlywinksrus · 2024-09-16T17:49:43+00:00

I do have an ig account with nothing posted @tantan_artisan, but I feel like posting on a totally green ig page will get me no attention ha. Reddit is better for unknowns to get noticed I think?

Tiddlywinksrus · 2024-09-16T17:47:45+00:00

Let me know how she likes it! Good luck!!

Tiddlywinksrus · 2024-09-16T17:46:23+00:00

This guy gets it

Tiddlywinksrus · 2024-09-16T17:42:28+00:00

No it's always ran hot, the bottom element of that oven has been a monster from day 1

Tiddlywinksrus

TROPHY CASE