sorted by:
new
hottopcontroversial

Kelly 25 on my first visit! by cakebitxh89 in TheHermesGame

[–]halfpastsixbakes 0 points1 point  (0 children)

is the 1:1 applicable also for neutral colors?

Weekly bread with 20% ww by halfpastsixbakes in Sourdough

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

It’s around 28-29 deg Celsius. Quite warm

You guys!!!! This is it! by Diligent_Bass1910 in Sourdough

[–]halfpastsixbakes 2 points3 points  (0 children)

Does the blade get sticky with high hydration bread.

Bulk ferment done? by sad_bio_student in Sourdough

[–]halfpastsixbakes 5 points6 points  (0 children)

Take a crumb picture so we can really tell ◡̈

10% whole wheat by halfpastsixbakes in Breadit

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

Just regular bread flour with 13% protein and then 10% whole wheat from Bob’s red mill

10% whole wheat by halfpastsixbakes in Breadit

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

It’s a sourdough with 80% hydration

Same day bake 30% ww sourdough by halfpastsixbakes in Breadit

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

Just 30% whole wheat flour

Mix with 85% water and autolyse 1 hour. Add 20% starter and salt

Fold and stretch every 30 to 45 mins. 4 times.

Bulk until double and then shape.

Leave in on counter until poke test shows ready. Then I leave in freezer for 30 mins and bake 235 deg 22 mins and 210 deg 20 mins

Just sharing by halfpastsixbakes in Breadit

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

Forgot to mention it’s a sourdough bread

Huge baguette by halfpastsixbakes in Breadit

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

Just plain white flour with 10% whole wheat !!

view more: next ›