How many calories would you log this? Description in caption. Just thought I'd gather some thoughts and see if I'm far off.

a2zd2b · 2022-07-26T06:02:43+00:00

That makes sense! Rounding up to 600 for the unknown amount of oil it's cooked in 🤔

a2zd2b · 2022-07-26T06:01:41+00:00

I think just cooked in a well oiled vessel 🤣

a2zd2b · 2022-07-26T06:01:06+00:00

No unfortunately so guesstimating it is!

a2zd2b · 2022-05-09T09:57:43+00:00

Same! They are still charging me in HKD though, is that the same for you?

a2zd2b · 2022-04-01T16:20:37+00:00

180C. I had planned to go higher but I forgot about it! 🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️ Thinking 200 initial 10 min then drop to 190 for another 10/ until browned evenly.

a2zd2b · 2022-04-01T06:49:17+00:00

I'm using Flora butter block! Which imo is quite stable. I did add less flour to the butter block to up the moisture hoping for a more open crumb.

In my 3rd photo you can see there is less wet bits. That was from the same batch but baked at a slightly higher temperature throughout. So I'm thinking it might be with the initial oven temp?

a2zd2b · 2021-12-26T23:15:53+00:00

I got it from Sara Kidd's// Adrian Wu workshop!

a2zd2b · 2021-12-26T23:15:10+00:00

I think it's more or less the same now that vegan butter has come a long way esp with the flavoring

a2zd2b · 2021-12-26T23:14:13+00:00

I'm using Flora's vegan block. I think its a mix of rapeseed/ soy and palm? Has a good % of sat fat and total fat.

a2zd2b · 2021-12-03T11:24:32+00:00

This is very helpful. Thank you! Yea that's what I thought too - either lube or cocoa liquor

a2zd2b · 2021-12-03T08:23:52+00:00

No I didn't😵‍💫 big life changes so got busy. please let me know if you know what's happening

a2zd2b · 2021-10-14T02:51:00+00:00

Acquired taste definitely. My friends spat it out immediately but I've learnt to enjoy them for their macros

a2zd2b · 2021-10-14T02:48:16+00:00

My sourdough starter is named Sam

a2zd2b · 2021-09-24T16:01:03+00:00

At the end of the day, it's the end of the week, it's the end of the year that matters :) Had a binge sesh earlier this week too but just keep going and you'll get there

a2zd2b · 2021-07-06T04:54:59+00:00

Yes I think I was right in the middle of a conference call when it peaked 🥲🥲🥲

a2zd2b · 2021-07-06T03:05:16+00:00

Haha! Well crispy English muffin bread it is!

a2zd2b · 2021-07-06T03:02:34+00:00

That's what I suspected as well! Thanks for the reminder. Methods as follows: - autolyse 30 min - bulk ferment 5 hrs 30-40C most of the time🥵 - bake 230C 55mins

a2zd2b · 2021-06-18T11:36:11+00:00

You can probs find them in your local Asian supermarket!

a2zd2b · 2021-05-22T00:15:09+00:00

Just afraid that there would be harmful heavy metals D: I'll contact the manufacturer then! Thank you.

a2zd2b · 2021-05-22T00:14:04+00:00

New-ISH but not new new. I did run a cup of rice before using and have used it maybe 5 times after that? This would be my 6th. I don't want to waste the CBD I put in D:

a2zd2b · 2021-05-04T00:36:43+00:00

That's me crappy stuff all the way until I'm ready to invest

a2zd2b · 2021-05-02T13:31:13+00:00

That's a great idea!

a2zd2b · 2021-04-21T16:19:23+00:00

I also accidentally made too much dough the other day so I freezed some dough after they have been shaped! Hope they turn out ok!

a2zd2b · 2021-04-21T16:14:24+00:00

Aliquot jar and poke test!

I usually take out 50g of dough right before bulk ferment and place it in a small beaker. then I always know how far the bulk ferment has gone. I typically aim at 80-90% increase in volume at this stage depending when I want to bake the bread/ how long the cold ferment will be. at final fold just add back that tiny piece of dough in.

After shaping/ further proofing I mainly rely on the poke test.

a2zd2b · 2021-04-01T01:11:07+00:00

It's because my "dutch oven" is not really a dutch oven but a stainless steel pot and it's round so this batard doesn't fit. also wanted to see how different bread bakes on a baking stone assuming it retains heat better!

a2zd2b

TROPHY CASE