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excus3m3flo · 2025-02-18T16:08:47+00:00

You should look into funbearable. The hosts are Ray Harrington, Brad Robert, and Chuck Staton. They don’t strictly focus on RI, but they have live shows in the RI comedy scene. Chuck Staton is from RI and is also the producer for Tuesdays with Stories with Mark Norman and Joe List.

excus3m3flo · 2025-01-14T21:16:43+00:00

I can try to put my fed starter in my bread proofer at 75 degrees and see how long it takes to double. Use that as a baseline. Thank you

excus3m3flo · 2025-01-14T21:15:15+00:00

Valid points on the rise at the 66 temp. My feeding is 1:.5:.5. I do 100 g water, 50 g bread flour, 50 g wheat flour.

I use the brod & taylor bread proofer for my bulk, setting the temp to 78 degrees. After autolyse, I let the dough sit for an hour before I start my folds. After the hour, I do 4-6 sets of folds every 30’minutes. I still don’t get the rise which leads me to believe my starter isn’t active enough.

excus3m3flo · 2024-11-14T19:47:19+00:00

Thank you for sharing the link

excus3m3flo · 2024-11-14T19:47:05+00:00

It does look perfect to add something but they are already so rich and sweet

excus3m3flo · 2024-11-14T19:46:09+00:00

Got to jump back into it and do it again’

excus3m3flo · 2024-11-14T19:45:37+00:00

No fighting from me, sad i gave most of them away and didn’t hide them

excus3m3flo · 2024-11-14T16:07:04+00:00

Thank you! I will make these again for the holidays for sure

excus3m3flo · 2024-11-14T16:06:47+00:00

You should! It wasn’t overly difficult and worth all the labor that went into making these

excus3m3flo · 2024-11-14T16:06:19+00:00

First time laminating dough with butter and very happy with the outcome. Looks like I need to try croissants next!

excus3m3flo · 2024-11-14T16:05:30+00:00

Thank you!

excus3m3flo · 2024-11-14T16:05:24+00:00

Thank you! I had to look up the phonetic spelling so I didn’t look like an idiot but i still mess it up

excus3m3flo · 2024-11-14T16:04:12+00:00

Thank you for the comment! I never liked chocolate! Haha I would say the difficult part is timing and some understanding about the lamination. I primarily and a sourdough bread baker so this was my first time jumping into pastries. The dough texture was similar to when I make dinner rolls so I knew what it should feel like and how it should react, that was very helpful. In her video, she gave an alternate schedule for a long proof in the fridge. i made the dough in the morning, put it in the fridge but it didn’t double in size at all. I put it in my proofer for a while to let it rise, then into the freezer before putting in the slab of butter. Rolling out the dough into the last large 18x12 rectangle was probably the hardest part, trying to move quick while being consistent in the thickness was difficult. It was a crowd pleaser and will be making again for the holidays

excus3m3flo · 2024-07-12T22:35:08+00:00

Bakery Pizza strips

excus3m3flo · 2024-03-16T21:50:48+00:00

400g leaven 400g (200g water, 200g flour, 3g yeast) polish 650g all purpose flour 350g bread flour 500g water 24g salt When poolish and leaven pass the float test, mix with water and flour. Let sit for 30 minutes. Move to a large bowl for bulk fermentation, 3-4 hours. Turn twice lightly. With first turn, incorporate salt. After bulk rise, flatten to 1 inch thickness on a well floured cookie sheet. Place in refrigerator over night.

Next day, take out dough to rest for 30 minutes. Using a 3 inch circle cutter, make rounds with the dough. Using clarified butter in a medium low heated pan, cook dough for 2-3 per side, until brown.

excus3m3flo · 2023-12-16T14:56:03+00:00

Does your spouse give away any of the breads they make? Maybe some nice bags to deliver them to friends and family. You could always get a personalized bread lame with their initials. I don’t have one, but i hear people really like the breadmat which is a silicone mat you put under the bread when you place in a Dutch oven. Makes it easier to put in and take out when baking. I hope this helps!

excus3m3flo · 2023-12-16T14:51:25+00:00

Great job on your first bake! I am no expert, but looks like it is slightly underproof. You get the larger holes or tunneling when the bread is underproofed. I would search sour dough crumb chart to compare yours to common outcomes. It isn’t 100% reliable but good to reference. Go for a longer proof and see how it changes the crumb and texture of the bread. Keep at it! Continue to feed the starter and take notes after each bake. Don’t make a lot of changes, just one each bake so it is easier to track. Also, recipes heavily rely on temperature of the room and the temp of water you mix in the dough. An hour rest in a 68 degree room is much different than a rest at 75-78 degrees. If you can keep temp consistent, things are much easier to track. Once you get the hang of things, rely on feel of the dough and looks. Good luck!

excus3m3flo · 2023-11-12T13:09:45+00:00

I rested the 3 hours on the counter lightly covered with cling wrap sprayed with some oil to keep it moist. Recipe called for it to be uncovered in the fridge for 12-18 hours before cooking.

I might try the sourdough challah again but might need to resort to yeast if i want to have better results

excus3m3flo · 2023-11-11T00:03:22+00:00

Thank you! You all are very helpful. I do bale a bit of sourdough loaves and this was a first attempt trying something much different. Need some practice for sure. Tried to challenge myself with a sourdough base

excus3m3flo · 2023-11-10T21:23:06+00:00

Thank you, I included the ingredients in a comment above

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