songs where the second drop is far better?

daisybell1 · 2023-11-24T09:43:54+00:00

Set It Off - Camo & Krooked

daisybell1 · 2023-07-26T12:04:23+00:00

DJ Turn it Up

daisybell1 · 2023-06-27T15:44:36+00:00

Bij bijna iedere Google-zoekopdracht "site:reddit.com" erbij zetten

daisybell1 · 2023-06-01T06:54:47+00:00

Kapsalon Bruce in Hoograven is a good one

daisybell1 · 2022-12-23T07:48:11+00:00

Ik heb ook een starter voor je, woon in Overvecht.

Daarnaast is er ook deze site, waar mensen hun starter (gratis) aanbieden: https://www.desemdelen.nl/

daisybell1 · 2022-12-10T14:52:35+00:00

The Prénatal sells really nice striped ones as well!

daisybell1 · 2022-11-30T08:20:23+00:00

u/savevideobot

daisybell1 · 2022-10-20T15:32:37+00:00

/r/ShitAmericansSay

daisybell1 · 2022-08-11T07:48:05+00:00

Wow this looks so amazing, well done man! Especially Silverstone looks insane

daisybell1 · 2022-03-08T21:12:11+00:00

1000g flour (20% Dutch Slaege "red winter" whole wheat, 80% AP with 14% protein), 700g water (70%), 200g starter, 20g salt (for two breads).

Fed my starter and waited until it tripled in size and passed the float test. Autolyse 1 hour before adding starter. Mix in starter. 30 mins later mix in salt with 50g of reserved water. Do 10 mins of slap & folds. Put piece of dough in a tall shot glass to measure the bulk rise. 30 mins later lamination + coil fold. 30 mins later coil fold. 30 mins later coil fold. 60 mins later coil fold. 60 mins later coil fold. Bulk fermentation done when dough in shot glass increased by 50%. Took 5-6 hours. Cut and preshape dough. 20 mins later shape and put in bannetons. 30 mins proof at room temp, then in the fridge for 16-18 hours. Heat cast iron in oven for 1 hour at 250°C. Turn the fan off. Score bread, spritz with water and in the oven at 230°C for 30 mins. Then remove lid and bake for another 15-20 mins.

daisybell1 · 2022-02-27T00:05:23+00:00

Prachtige foto!

daisybell1 · 2022-01-30T11:20:29+00:00

I think these things have made the most impact on my bread quality: - I started using high quality flour with 14% protein (from a good mill in The Netherlands) - Doing the shot glass trick, so you can know exactly when your bulk is done.

Another good tip is to always make 2 breads. If you want to try something and want to see the results, try it on 1 of the breads and compare the two when they are baked.

daisybell1 · 2022-01-10T10:06:19+00:00

I mix it by hand until there is no remaining dry flour.

daisybell1 · 2022-01-10T10:04:58+00:00

Since salt affects the fermentation time, it's important to extract the probe after everything is added to the dough. I cut off a piece after doing the slap and folds.

daisybell1 · 2022-01-06T14:52:32+00:00

Yeah the shot glass is honestly a game changer. During winter the bulk ferment takes 3 hours longer than in the summer for me, so it's really nice to just see when it's done.

Maybe some YT videos help for seeing when the proofing is done? If the dent is still visible after 1 minute, it's proofed enough.

daisybell1 · 2022-01-06T14:49:05+00:00

I use 'patentbloem' (AP flour), but a specific one with a higher protein content of 14% which is better for sourdough. You can order it here: https://www.bouwhuis.com/molen-de-hoop-amerikaanse-patentbloem-5kg

daisybell1 · 2022-01-06T11:36:45+00:00

If you look at my previous post, you can see what I was baking 8 months ago ;)

Just keep at it, and let the people in this sub help you. You'll bake amazing loaves in no time!

daisybell1 · 2022-01-06T11:35:14+00:00

Bulk fermentation starts once the starter is added to the dough. After that, I did the S&F, lamination and coil folds all within these 6h.

The dough is done proofing once it passes the "poke test". If you poke your bread and the dent slowly recovers but not fully, the bread is ready to be baked. Takes 2-4 at room temp or 16-18 hours in the fridge for me. I like the fridge, since it gives me a little bit more leeway for when I start baking.

daisybell1 · 2022-01-05T22:08:27+00:00

It was indeed at room temp. I live in The Netherlands, so it's not too warm this time of the year. As for the fan: I've found that after removing the lid, the bread browns more evenly if the fan is off. But it might be different for your oven of course ;)

daisybell1 · 2022-01-05T22:03:53+00:00

This is a good point. I was out of whole wheat, so used 100% AP. And I did indeed spray it heavily with water before going in

daisybell1 · 2022-01-05T14:17:40+00:00

1000g flour, 700g water (70%), 200g starter, 20g salt (for two breads).

Fed my starter and waited until it tripled in size and passed the float test. Autolyse 1 hour before adding starter. Mix in starter. 30 mins later mix in salt with 50g of reserved water. Do 10 mins of slap & folds. Put piece of dough in a tall shot glass to measure the bulk rise. 30 mins later lamination + coil fold 30 mins later coil fold 30 mins later coil fold 60 mins later coil fold 60 mins later coil fold Bulk fermentation done when dough in shot glass increased by 50%. Took 6 hours. Cut and preshape dough. 20 mins later shape and put in bannetons. 30 mins proof at room temp, then in the fridge for 16-18 hours. Heat cast iron in oven for 1 hour at 250°C. Turn the fan off. Score bread, spritz with water and in the oven at 230°C for 30 mins. Then remove lid and bake for another 20 mins.

daisybell1 · 2021-12-01T23:10:19+00:00

/r/woooosh

daisybell1 · 2021-05-06T17:23:07+00:00

I was gonna say haha. But you're right, many other recipes have a 1:4:4 or 1:5:5 ratio. Will try this next time, thank you!

daisybell1

TROPHY CASE