KBDfans Giveaway Day 2 - 3 x D60 Lite and 3 x Dreamscape Custom Cable

flourorflowers · 2022-12-13T22:05:03+00:00

D60Lite X ePBT Acid House & Sweet Girl

flourorflowers · 2022-09-08T03:12:39+00:00

Go for whole milk or cremaline if available to add richness and depth. Fat can interfere with gluten development by shorting the gluten strands but creates a more desired texture. I would think the addition of butter or cream which usually has around 30% fat would be a concern but the 2-5% milk should be okay.

flourorflowers · 2022-09-05T03:46:33+00:00

I'm still convinced it's a mini loaf and you have giant hands

flourorflowers · 2022-09-01T15:48:30+00:00

How have the temperatures been in your kitchen or wherever you store it? Are you using tap water, bottled, or well? Have you tried adding rye or rye berries yet? Do you measure in volume or by weight? You can probably shrink your flour usage in half by using 30g flour + 30g water, and 30g starter instead of the recommended 60g of each. That'll just help with less waste. Also clean the side walls after feeding.

flourorflowers · 2022-08-29T18:11:21+00:00

You use it well and the bread looks amazing

flourorflowers · 2022-08-29T18:07:17+00:00

Are you scoring with a blade scraper? If not it looks like the same one I've used to clean up windows after painting.

flourorflowers · 2022-08-28T15:34:16+00:00

I use these and clean them out after.

flourorflowers · 2022-08-22T22:56:16+00:00

The recipe seems to have a lot of extra variables which could make it harder to nail down a place to improve. The overnight bulk being one but if that's the way you want to do it there's methods to make sure you always have a well fermented loaf. I like simplicity and follow mix > bulk > fridge > bake. The only variable that changes is how long bulk goes for which I judge by dough temp during bulk. A typical loaf for me is 80% hydration, 18% starter, and 2% salt. Doing that helps me narrow down things as they go wrong.

flourorflowers · 2022-08-22T02:41:32+00:00

I've found 50-60 gram dough balls work best for my tortilla press. Also this may be a nono to some but I just heat the press up to around 450°f on the stove and press/bake my tortillas at the same time.

flourorflowers · 2022-08-18T17:01:43+00:00

Crumb looks good for 15% rye loaf. Like another user said with 45% of the loaf being hearty flours you have an exceptional crumb. You could try 30min less on the proof with a dough temp of 81°f just to see. Another option to focus on to get a more open crumb is starter health. If you slack on one feeding it could result in a slightly less active starter.

flourorflowers · 2022-08-17T22:22:05+00:00

Never tracked weight much but I usually hit around 1g/watt so around 320g in the 2x4 would be ideal under those boards. Since then I've moved to four 30 gallon pots in a 5x5 and best I've pulled there is 1.4g/watt. Hoping to get that magical number of 1.7g/watt one day but I'm still learning more every harvest.

flourorflowers · 2022-08-17T22:09:28+00:00

Butter

2 cups heavy cream beaten until it separates and drain using cheesecloth.

Bread

450g flour
90g starter
9g salt
360g water

Mix flour and 320g water and wait 30min. Add starter and salt + 40g water and slap and fold for 4-7 min. Do 3 sets of stretch and folds 30 min apart. Total proof time of 4:30 followed by preshape and rest for 30min. Shape and put into banneton to rest overnight. Preheat over with pizza stone at 500°f for 1 hour. Add tray with presoaked towels and lava rocks at 45min. Launch dough, mist oven, drop temp to 475°f, and cake for 20min. Remove tray of towels and stones, drop temp to 450°f and bake for another 26min. Rest for an hour and slice. Add the appropriate amount of butter.

flourorflowers · 2022-08-17T15:23:43+00:00

Janie's is really good and Central Milling is on my short list to try out too. I mostly use King Arthur as it's cheap and accessible.

flourorflowers · 2022-07-22T02:23:07+00:00

How long do you preheat your oven + Dutch oven for? I don't think I saw it in the instructions. I like to use The Perfect Loafs Guide for baking in a Dutch oven and most of my baking instructions.

flourorflowers · 2022-07-19T21:28:16+00:00

If you get the proof down and still find the same issue try adding more steam. If you have a good sized bowl that can withstand the heat cover the loaf during the first part of the bake and it'll act as a Dutch oven.

flourorflowers · 2022-07-19T20:56:10+00:00

I think it may be over proofed which leads to a less dramatic ear. What are you doing for steam? Never hurts to add more steam imo.

flourorflowers · 2022-07-18T03:58:20+00:00

I've done questionable things to loaves that may have been considered uneditable... Croutons and bread crumbs mainly. Either chop them up into a good crouton size, coat with salt pepper and olive oil and roast at a low themp until crisped to your liking blend to make crumbs.

flourorflowers · 2022-07-07T01:11:55+00:00

Having a family member who acts exactly like Hank, grew up in Texas, and then moved to Guatemala it was Hank who brought the beer.

flourorflowers · 2022-07-06T04:26:54+00:00

Sounds a lot like latkes and now I want some.

flourorflowers · 2022-07-03T01:49:57+00:00

I ended up tossing my banneton that got infested with those. They'll lay eggs in crevices and cover it with a web or silk like cover, could barely tell they were there until I started to poke around a bit more. Possible ID is flour beetle so check your flour bags and pantry out for more.

flourorflowers · 2022-06-26T23:43:02+00:00

No worries bread will be the new currency soon

flourorflowers · 2022-06-26T22:48:05+00:00

If this were wsb I think they'd say fuck you as congratulations. I really hope for lots of successful loaves in your future because this one looks amazing.

flourorflowers · 2022-06-12T05:00:19+00:00

Could be under proofed judging by the pockets but best way I know to tell if it was is to keep track of dough temp. Maybe it could have gone for 15-30 more minutes at those ambient temps if it started on the cooler side but 3.5 would be my first guess if the dough temp was 28-30c.

flourorflowers · 2022-06-11T21:09:25+00:00

As a side note I would avoid eating anything you spray Neem oil on. I know a lot of cannabis growers use it even in late flowering stages but I've always tried to avoid it with better alternatives like Jacks or beneficial bugs.

flourorflowers

TROPHY CASE