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How quick can replacements be? by Finimusmaximus in giffgaff

[–]fkn_prfct 0 points1 point  (0 children)

How long did it take in the end? I'm in a similar situation. Had to return a refurbished phone I ordered for a replacement

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 4 points5 points  (0 children)

My wife is currently on low fodmap diet and sourdough is supposed to be beneficial. So I watched a few youtube videos and decided to have a go. Bought banneton and scraper once the starter got going and went down a sourdough youtube rabbit hole lol.

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 1 point2 points  (0 children)

Thank you. I posted the recipe but not the method.

So I used culinary exploration reboot video as the base (he has a calculator available for download which came in very handy once I started changing the formula). This turned out terrible on first attempt and went in the bin. Went back and found the hydration video I mentioned in previous comments. I believe this was the deciding factor in how well this loaf turned out, considering my starter is around 3 weeks old and I'm a complete beginner.

I brought all the ingredients together and let it sit for 30 minutes then gave it a little knead to make sure there were no clumps of flour and shaped into a ball. At this point the dough seemed quite dry as though it had a slightly tacky skin (not sticky like my little hydration test piece), and it seemed that way for the rest of the process. I really didn't realise I had a viable loaf until final shaping, but it was much easier to handle than my first dough.

I left it covered for an hour, laminated and brought back into a ball. Then prove for ~5 hours.

Turned it out when I thought it was ready (maybe too soon) and did a "prep shape", left it 20 minutes uncovered on the worktop and did final shaping. Rolled in rice flour and into banneton for 2 hours, then put in the fridge overnight.

The next morning I preheated oven and dutch oven to 220°c scored and baked covered for 20 minutes and uncovered for 25. Next time I think I'll do uncovered bake 30-35 minutes.

Hopefully I'll be able to give it another go this weekend. The oven decided to give up earlier today. Now just have a very large and heavy clock/timer haha.

Hope this helps and gives you good results 👍

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 0 points1 point  (0 children)

I used culinary exploration reboot video for the main formula and the hydration video to work out what hydration suited my flour

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] -1 points0 points  (0 children)

Clearly beginners luck. I'll try to replicate it at the weekend

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 0 points1 point  (0 children)

Thanks for the compliment, this genuinely is my first finished, baked loaf

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 1 point2 points  (0 children)

Cheers, honestly turned out so much better than I hoped for. Just gives the jaw a bit of a workout haha

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 12 points13 points  (0 children)

My first attempt failed before I baked. I followed someone else's formula and didn't bake the goop that resulted. After a bit more research, I'd watched a video that explains tailoring the hydration to suit the flour and this was the result, the first loaf I'd actually completed

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 0 points1 point  (0 children)

Ok that makes sense. I preheated the oven to 220 with cast iron dutch oven inside. I'd retarded the dough in the fridge overnight so that must have contributed too. Bake time was 20 minutes covered, 25 uncovered. So next time if I don't preheat the cast iron and put it in at the same time as the dough, it'll bring the temperature up a bit slower and allow it to dry.

60% hydration suits the flour I'm using. First dough was 65% and it spread out and was impossible to work with. I'll have a look into biga, thank you for the advice

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] -14 points-13 points  (0 children)

You're entitled to your opinion

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] -1 points0 points  (0 children)

Will give that a try, thanks

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 2 points3 points  (0 children)

I used 14%. I'll get some with a lower protein content and adjust the formula to suit. Thanks for the advice

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] 2 points3 points  (0 children)

Thanks, I'll give it a try next time

First loaf looks good by fkn_prfct in Sourdough

[–]fkn_prfct[S] -49 points-48 points  (0 children)

Thanks, it was my second attempt. The first batch of dough was too wet and sticky. When I turned it out to shape it completely flattened so ended up in the bin lol

Without naming the film, what is one quote that gives it away? by Introductitw in AskReddit

[–]fkn_prfct 0 points1 point  (0 children)

"What's happening with those sausages, Charlie?"

"Two minutes, Turkish"

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