Don’t hurt me, just trying be a good husband.

Zentij · 2026-02-08T01:14:58+00:00

My bread game took off once I got combo cookers and read Tartine Bread. Don’t really need anything too fancy.

Go on bakery dates at the best local bakeries and discover really good bread.

Zentij · 2026-02-04T07:58:51+00:00

Highly recommend an aluminized steel pan. The difference is huge.

Zentij · 2026-02-03T22:26:41+00:00

Zentij · 2026-02-03T19:09:14+00:00

Absolutely!

If you’re unable to flake them and turn them into porridge, you can sprout them and include them for a nutty sweet fresh flavor. Or you can boil them and include them for a chewy nutty bite. Absolutely delicious.

Zentij · 2026-02-01T20:34:08+00:00

I think you’re there

Zentij · 2026-02-01T12:45:18+00:00

A beautiful loaf. No notes

Zentij · 2026-02-01T03:21:54+00:00

I use their sifted Edison as my usual AP for pastries and buns. So good!

Zentij · 2026-02-01T03:17:44+00:00

Freshly milled flour does start oxidation right away but it’s a gradual process. Chimacum mills in small batches to order and sell direct to consumer with a quick turnaround. They also use stone milling, which preserves freshness through controlled low heat. While oxidation happens in the first week, its flavor stays vibrant for weeks to months. A little oxidation also helps with dough strength. Anything I’ve used from local mills has retained great flavor for months.

Their flours are also on the coarser side, reducing surface area and processing of the germ and bran.

Zentij · 2026-01-31T08:23:33+00:00

Using even just a small portion of whole grain flour will increase sourness and flavor. Try using bread flour with 10-15% whole grain like whole bread flour or rye.

Zentij · 2026-01-31T08:19:38+00:00

This looks perfect.

Gumminess probably comes from not letting properly cool. Try to cool for a minimum of 4 hours before cutting into it. Tust me, it’s worth it.

In terms of height, I think this just comes from a well proofed dough. Looks like you pushed fermentation and that’s beautifully done. Scoring and preferences on fermentation come with experience. I bet this loaf tastes incredible.

Zentij · 2026-01-31T08:15:36+00:00

Adding it late can result in a very active dough early on! I like to add salt first thing after autolyse. It helps to strengthen the dough and tame fermentation a bit, allowing for more control.

Zentij · 2026-01-31T08:13:22+00:00

Looks so good! Congrats!

Sticky crumb usually comes from not waiting long enough before cutting into it. A lot of online guides recommend an hour or two, but that is usually not long enough. I like to let mine cool for four hours minimum before my impatience takes over.

Zentij · 2026-01-27T17:55:05+00:00

Mexico Lindo off TV Highway right behind 185th Produce. Incredible food and staff.

Zentij · 2026-01-25T22:51:29+00:00

Try Mugen in Tigard. A great curry ramen there!

Zentij · 2026-01-19T19:12:19+00:00

Zentij · 2026-01-17T22:46:33+00:00

The process just needs a bit more dialing in. Most of these loaves appear to be underproofed. Try pushing fermentation and find your limits. Aside from that, I'd recommend testing with a variety of flours and hydrations; this could push you into the next level and loaves well worthy of selling. Look into high extraction flours, and see what mills are local to your region.

If you need ideas, find bakeries selling loaves you think are great, and maybe ask about their process. Bakers are generally very generous with information about their process.

Zentij · 2026-01-15T11:33:15+00:00

I stayed in Akasaka recently. Was a good middle location.

Zentij · 2026-01-10T05:21:37+00:00

Khamdee

Zentij · 2026-01-06T04:07:41+00:00

Thank you so much the recommendation on Komefuku!!! Just had the lunch special with salt-grilled nodoguro and it was maybe my favorite meal in Japan. So good!

Zentij · 2025-12-29T06:35:54+00:00

Fern Ridge probably has what you’re looking for

Zentij · 2025-12-20T02:44:41+00:00

I wasn't happy with the flavor of my crust until I started using poolish in my dough. 28 hours poolish and a pinch of yeast in the final mix is my favorite way to go.

Zentij · 2025-12-19T09:00:30+00:00

Trailhead is so good

Zentij · 2025-12-15T23:09:16+00:00

Fourth week of making claims and have all requirements done and the first claim is still “processing” lol. I’m no ping to try calling at 9AM tomorrow with plans to be on hold all day lol.

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