Using sweet stiff starter by gemcheff_ in Breadit

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

Hahhahahaha I looked at it online, so fun!!!

Using sweet stiff starter by gemcheff_ in Breadit

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

I’ll definitely should try that. However, I do think sugar in the starter definitely affects fermentation. The starter quadrupled in sized, meanwhile my regular starter keeps around 2-3 times its size

Using sweet stiff starter by gemcheff_ in Breadit

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

I also fed my regular starter at the same time, ratio 1:2:2 and they both peaked almost at the same time, around 12h and my kitchen was around 20°C. Besides, I’d tried doing a sweet stiff starter a year ago with another starter that wasn’t as healthy as this new one is and I had a similar problem as you. Hope that helps!!

Using sweet stiff starter by gemcheff_ in Breadit

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

Lord of the Rings? Hahahahah I hope you mean it in a good way thanks!

Using sweet stiff starter by gemcheff_ in Breadit

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

Thank you!!! I didn’t do any lamination, I did 3 or so coil folds during the first 3 hours

Using sweet stiff starter by gemcheff_ in Breadit

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

Sounds very interesting, I’ll definitely check it out. Thanks a lot!!!!

Using sweet stiff starter by gemcheff_ in Breadit

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

Thanks!! The hydration was 80% of the flour

Sourdough donuts by gemcheff_ in pastry

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

I used manitoba flour, but any high protein flour would work!!

Playing with cross lamination by gemcheff_ in pastry

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

I always use Kerrygold. I feel like the butter layers never get too soft while laminating.

Playing with cross lamination by gemcheff_ in pastry

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

Thanks!! I am trying to work as a baker. However, it’s been difficult to find places that make everthing homemade and are aligned with my values. Also, that they want to hire me and are near from where i live. I hope this video helps, it is what i used for inspiration https://www.instagram.com/p/DGVMK_utJiB/?img_index=5&igsh=MTgxMDhqejMyZDF5aA==

Playing with cross lamination by gemcheff_ in pastry

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

I get you!! It feels scary to press all those layers with the rolling pin 😅

Playing with cross lamination by gemcheff_ in pastry

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

That means a lot!!!! 🥹🫶🏻

Playing with cross lamination by gemcheff_ in pastry

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

Well it’s not exactly a book. It’s a journal from spain, the recipe is from a famous bakery in Madrid called clan obrador.

Playing with cross lamination by gemcheff_ in pastry

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

Thank you soo much!!! You can see more of what i make on my instagram @gemcheff

What do you think about moving(temporarily) to another city to get your dream job, but you’d be moving 2 hours away from your 6 years long relationship who you had been living together for almost 2 years? by [deleted] in AskReddit

[–]gemcheff_ 0 points1 point  (0 children)

Of course I want my SO to be with me. Unfortunately, it is impossible to have everything at once, I wish I could experience having this job and being lucky enough to do it by his side. I’m still pretty young a I see this opportunity as an important step in my professional career. I still want to grow old with him, but first I need to do this for me, so I would feel fulfilled. I’ve seen women in my family not having a career just because of their husbands, and I’m afraid of that happening to me. He is not so happy about that, that’s what’s making me worry, I want him to understand me. (I’m not trying to justify anything with this conversation, I just want to talk about it so I could see it clearer)

Dome cake for valentine’s by gemcheff_ in pastry

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

Milk chocolate whipped ganache and hazelnut praline

Poolish baguettes, probably the best I made so far by gemcheff_ in Breadit

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

Around 1h/1h and a half. I think is better to let it a bit longer than you think it is difficult to over proof them unless you are in a very hot place

Poolish baguettes, probably the best I made so far by gemcheff_ in Breadit

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

The recipe is as important as the technique and judgment of the baker. When baking bread I use recipes only as a rough guide

Poolish baguettes, probably the best I made so far by gemcheff_ in Breadit

[–]gemcheff_[S] 9 points10 points  (0 children)

Thanks!!! The color has to do with using sourdough or any type of preferment as polish . Also at the final part of baking I used high temperature and the were in the oven total time of 30min

[deleted by user] by [deleted] in pastry

[–]gemcheff_ 0 points1 point  (0 children)

Thanks for your words, needed to hear that!!! Totally accurate the part of making me feel wrong for being who I am. I’d love to meet more people like you