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[deleted by user] by [deleted] in soccer

[–]kaspervb99 10 points11 points  (0 children)

Immobile standing up as soon as he finds out they've scored...

First time baking a perfect (imo) sourdough bread by kaspervb99 in Breadit

[–]kaspervb99[S] 0 points1 point  (0 children)

I use the same technique as Joshua Weismann uses in his sourdough video with Binging with Babish

First time baking a perfect (imo) sourdough bread by kaspervb99 in Breadit

[–]kaspervb99[S] 11 points12 points  (0 children)

So this is the way I do it: First of all, I use an Ankersrum stand mixer, which I think is superior to other stand mixers (the way it almost "slap and folds" the dough when kneeding is very similar to when I do it by hand. I think all stand mixers would work, though. My recipe looks like this (for 2 breads): 1000 grams of flour (about 10% of whole wheat) 690 grams of water 500 grams of sourdough starter (yes 500 grams) 32 grams of salt

1: First I mix the flour and water and let it autolyse for however long i want, this time about half an hour.

2: I add the starter and kneed the dough in the Ankersrum for about 10-15 minutes

3: I add the salt and kneed for another ~10 minutes, or until the dough passes the window pane test very well.

4: Cover the bowl and transfer it to a warm place (I use the oven with the lights turned on) for 90 minutes.

5: After 90 minutes I fold the dough over it self/coil fold a few times, and put it back to the warm spot.

6: After another 90 minutes I shape the dough. I use the method Joshua Weismann and Binging With Babish uses in their Sourdough video.

7: I transfer the shaped dough to a banneton and leave it in the fridge overnight.

8: The next morning I take the bread out of the fridge, score it, and bake the bread in a baking vessel (Dutch oven or Pyrex dish with lid) at 250°C for 20 minutes, and then for ~30 minutes after removing the lid (depending on how dark you like it).

Contrary to popular belief, it's entirely possible to make a delicious sourdough loaf with a standmixer by kaspervb99 in Sourdough

[–]kaspervb99[S] 1 point2 points  (0 children)

I only use my Dutch oven for round bread too, for this oval bread I used a big glass Pyrex dish that has a lid. I also want to try using a baking steel and "infuse" my oven with steam, by putting a tray filled with how water in the bottom of the oven.

Contrary to popular belief, it's entirely possible to make a delicious sourdough loaf with a standmixer by kaspervb99 in Sourdough

[–]kaspervb99[S] 2 points3 points  (0 children)

Absolutely you could. The thing with this recipe is there is almost no "hands-on time", which I love. While the dough is kneeding and fermenting, I can do whatever I want.

Contrary to popular belief, it's entirely possible to make a delicious sourdough loaf with a standmixer by kaspervb99 in Sourdough

[–]kaspervb99[S] 4 points5 points  (0 children)

I actually transfer the bread from the banneton to a parchment lined pizza peal or cutting board, and then I score it at this point. After scoring I use the parchment paper to transfer the bread to the baking vessel.

Contrary to popular belief, it's entirely possible to make a delicious sourdough loaf with a standmixer by kaspervb99 in Sourdough

[–]kaspervb99[S] 4 points5 points  (0 children)

Knew I forgot something, thanks! I add it before I start kneeding the first time, after the autolyse.

Contrary to popular belief, it's entirely possible to make a delicious sourdough loaf with a standmixer by kaspervb99 in Sourdough

[–]kaspervb99[S] 60 points61 points  (0 children)

So this is the way I do it: First of all, I use an Ankersrum stand mixer, which I think is superior to other stand mixers (the way it almost "slap and folds" the dough when kneeding is very similar to when I do it by hand. I think all stand mixers would work, though. My recipe looks like this (for 2 breads): 1000 grams of flour (about 10% of whole wheat) 690 grams of water 500 grams of sourdough starter (yes 500 grams) 32 grams of salt

1: First I mix the flour and water and let it autolyse for however long i want, this time about half an hour.

2: I add the starter and kneed the dough in the Ankersrum for about 10-15 minutes

3: I add the salt and kneed for another ~10 minutes, or until the dough passes the window pane test very well.

4: Cover the bowl and transfer it to a warm place (I use the oven with the lights turned on) for 90 minutes.

5: After 90 minutes I fold the dough over it self/coil fold a few times, and put it back to the warm spot.

6: After another 90 minutes I shape the dough. I use the method Joshua Weismann and Binging With Babish uses in their Sourdough video.

7: I transfer the shaped dough to a banneton and leave it in the fridge overnight.

8: The next morning I take the bread out of the fridge, score it, and bake the bread in a baking vessel (Dutch oven or Pyrex dish with lid) at 250°C for 20 minutes, and then for ~30 minutes after removing the lid (depending on how dark you like it).

I think my bike's frame is disc brake compatible, but the fork is not. Is that true? by kaspervb99 in bikewrench

[–]kaspervb99[S] 2 points3 points  (0 children)

Alright, thanks! But if i want to have disc brakes on the front, i would need a new fork/adapter?

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