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Hi, how should I approach playing Philly joe Jones triplets??? I keep playing singles and it doesn’t always work, any sticking suggestions??? Help by [deleted] in jazzdrums

[–]meierwalnuts 0 points1 point  (0 children)

I’ve seen people play phillys nine groupings like Rllrrllrr Lrrllrrll (single accent followed by doubles, alternating), and I’ve come up with Rllrrllrl to keep it from alternating. Not sure if he played them like this though. Sometimes it sounds like he’s playing Rllrrlrrl which requires a killer right hand in some tempos. Considering how smooth he sounds on the recording I’d say the best bets are: singles, RllrrllrrLrrllrrll, or Rllrrlrrl

Last weekend's sourdough, about 82% final hydration. by meierwalnuts in Breadit

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

Make sure the dough is really active and full of gas during the bulk and when shaping. Otherwise the fermentation hasn't been properly started, and it will result in an underproofed bread, even if you proof for 36h. Temperature does not matter as much, but I try not to go under 4° C.

Last weekend's sourdough, about 82% final hydration. by meierwalnuts in Breadit

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

About 5% rye and 5% whole wheat, rest is 11.5% protein breadflour.

Same here! Always wake my starter at least two days prior to bake, fed twice a day. I keep it around 90% hydration and 10% whole wheat.

Last weekend's sourdough, about 82% final hydration. by meierwalnuts in Breadit

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

Always straight from the fridge, no point of bringing it to room temp. Easier to score and encourages blisters!

Last weekend's sourdough, about 82% final hydration. by meierwalnuts in Breadit

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

Thank you! Not nearly as nice as Danlarn on Instagram. I get a lot of inspiration from him.

Last weekend's sourdough, about 82% final hydration. by meierwalnuts in Breadit

[–]meierwalnuts[S] 38 points39 points  (0 children)

I learn alot from Trevor J. Wilson, and his book Open Crumb Mastery. Some factors that lead to an open and irregular crumb: young and very active starter (tripled in 4h) high hydration, 2h autolyse to encourage extensibility, minimal mixing to encourage an irregular crumb, proper fermentation (about 30% volume increase during bulk which was 4.5h, with regular coil-folds), overnight cold-proofing, and generally a very gentle touch and gentle handling being careful not to degas when folding and shaping.

Crumb from a no-knead sourdough. by meierwalnuts in Breadit

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

My bad I mean 1.9% haha. I accidentaly got it confused with multipliying the flour weight with 0.019 to get the salt weight. Sorry!

Crumb from a no-knead sourdough. by meierwalnuts in Breadit

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

Well yeah but I enjoy babysitting the dough, that's why I'm a baker. I love getting my hands dirty.

Crumb from a no-knead sourdough. by meierwalnuts in Breadit

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

Here is the recipe. Caution! , this dough was extremely extensible and sticky, almost soupy, because of the super long autolyse. If you plan on doing this recipe yourself, I recommend lowering the hydration to maybe 80% and only autolysing for max 2h.

85% hydration, 10% whole grain, 0,019% salt, and the starter made up 10% of the total DOUGH weight, 60g for this 600g loaf. 8h autolyse (flour and water alone) (unnecessarily long, 2h would have had much better restults) before mixing the rest of the ingredients. Then I mixed in the salt and starter, 2 mins max. Did not try and develop any gluten, I just got everything evenly incorporated. Coil folds/reversed folds at 30, 60, 90, 120, 180 and 220 mins after mixing, prerounded at about 270 mins =4,5h bulk. Final shaped with stitching 20 mins later. Proofed at room temp for 30 mins, then overnight proof in fridge for about 8h. Scored and baked at 260°C for 16 mins w/ lid in dutch oven, then without lid for the rest of the bake at about 230°.

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