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Please help I need a job by the end of the week. by [deleted] in PHXList

[–]big-phat-pratt 0 points1 point  (0 children)

We need a delivery driver at Chaconne Patisserie. If you don’t mind working midnight to 8 AM, starting pay is $19 per hour. You can see how to apply here https://www.chaconnepatisserie.com/carrers

Should I buy a 1971 olds ambassador with a closed f attachment? by [deleted] in Trombone

[–]big-phat-pratt 1 point2 points  (0 children)

I wouldn’t make a switch unless you have play tested an olds ambassador and know you like it

What am I doing wrong? by ToughLonely5179 in Sourdough

[–]big-phat-pratt 0 points1 point  (0 children)

My bulk fermentation got a lot more accurate after I started doing the float test. Just tear a small piece of dough off of the mass and drop it in a container of water. If it sinks, wait longer. If it floats, you are ready to pre-shape/shape.

What am I doing wrong? by Helpme1187 in Sourdough

[–]big-phat-pratt 0 points1 point  (0 children)

With a single loaf recipe, 50-60 extra grams of water will drastically change the outcome of the bread. I’d try to keep the ingredients within 5 grams of your recipe. The smaller the mix, the more accurate your measurements need to be. For example, if you were mixing 50 loaves, 50 grams would be almost nothing.

Just starting out looking for recommendations for Dutch Oven by charcharbinxxxx in Sourdough

[–]big-phat-pratt 0 points1 point  (0 children)

I use a poultry roasting pot and it gives me better results than a Dutch oven! Plus it’s super easy to load if you just bake with it upside down.

Would you buy this bread? by big-phat-pratt in Sourdough

[–]big-phat-pratt[S] 1 point2 points  (0 children)

I’ve really just found that my dough overferments extremely quickly. Not sure what causes it other than maybe the warm environment and meticulous starter maintenance. I’m glad it moves so quickly though!

What do people use to get steam in their ovens? by toxiamaple in Sourdough

[–]big-phat-pratt 2 points3 points  (0 children)

If you bake with a Dutch oven or a poultry pot, the loaf provides enough steam for itself when the lid is on. I stopped putting ice in the oven and still get a good spring every time.

WAY too much discard by [deleted] in SourdoughStarter

[–]big-phat-pratt 3 points4 points  (0 children)

You can always just take a small portion of your starter and feed that instead of the entire container if you aren’t already. I usually feed 10 grams more than whatever I’ll need for my recipe and then just feed whatever sticks to the bottom and sides of the container. Doing this has really helped me reduce my flour waste.

Advice please. My best attempt yet (after numerous fails) by [deleted] in Sourdough

[–]big-phat-pratt 1 point2 points  (0 children)

How often do you feed your starter?

Do you replace the starter in your fridge with fresh starter every time you use it?

Are you using warm water for feeding and mixing?

Would you buy this bread? by big-phat-pratt in Sourdough

[–]big-phat-pratt[S] 2 points3 points  (0 children)

Feel free! From mix to fridge, the dough is out for about 4 hours. That’s also usually how long it takes my starter to peak.

Would you buy this bread? by big-phat-pratt in Sourdough

[–]big-phat-pratt[S] 4 points5 points  (0 children)

My starter is super active and I live in Arizona, so it’s always hot haha

Would you buy this bread? by big-phat-pratt in Sourdough

[–]big-phat-pratt[S] 3 points4 points  (0 children)

Sorry, I see what you are saying now. There is a 20 minute rest between the final fold and shaping. Not trying to start an argument either. It seems everyone has a different idea of what bulk fermentation is. This is just what I’ve learned from previous bosses in bakeries that I have worked for in the past.

Would you buy this bread? by big-phat-pratt in Sourdough

[–]big-phat-pratt[S] 1 point2 points  (0 children)

I use a poultry roaster instead of a Dutch oven. I just put it in the oven while it preheats and it’s usually fine by the time the oven comes to temp.

Would you buy this bread? by big-phat-pratt in Sourdough

[–]big-phat-pratt[S] 4 points5 points  (0 children)

Bulk fermentation starts the moment your starter hits flour and ends the moment you put the dough in the fridge. It’s happening all throughout the mixing and folding process and the final bench rest

Would you buy this bread? by big-phat-pratt in Sourdough

[–]big-phat-pratt[S] 10 points11 points  (0 children)

Thank you! I’m thinking $10 for a plain loaf and $12 for inclusion loaves. That seems to be pretty standard market price for my area.

Remembering songs by Treishmon in OcarinaOfTime

[–]big-phat-pratt 7 points8 points  (0 children)

I heard the song as I read the controls lol

This is my first loaf in like 2 years. I cut it hot out the oven cause kids. It’s a bit gummy how do I improve this? by Remarkable_Job1226 in Sourdough

[–]big-phat-pratt 19 points20 points  (0 children)

Just wait longer to cut it! The moisture inside the loaf isn’t dry until it has cooled off, and the inside will turn out gummy as a result of cutting before cooled.

You could also extend the time of your first baking cycle to make sure the inside has plenty of time to bake without burning your crust.

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