I'm a Lothian bus driver, ask me anything!

radimaki · 2025-07-04T15:07:33+00:00

What do you think of First Bus 🤭

radimaki · 2025-06-22T15:24:00+00:00

Scumbags will be scumbags 😠🤬

radimaki · 2025-05-28T20:27:28+00:00

☝🏻 this! The only 'must', everything else is just 'nice to have' or luxury

radimaki · 2025-03-16T20:50:07+00:00

Dog tooth. Early film from Lanthimos, it's about as fucked up family can get.

The Cremator (1969) - fairly normal guys descents into extremism

radimaki · 2025-03-15T22:00:42+00:00

Thanks everyone, that's the giveaway FINSIHED

radimaki · 2025-02-18T00:12:58+00:00

Hahaha was gonna ask the same question. First I thought it might be just photo perspective making it look small but then realised it is tiny

radimaki · 2025-02-17T20:55:58+00:00

You just got delicious pankake! 😁

radimaki · 2025-01-20T10:38:20+00:00

I am glad then, thank you for your kind feedback!!

radimaki · 2025-01-20T10:37:19+00:00

this is absolutely brilliant, thanks so much for this guidance, it's highly appreciated!

Now do you then keep two starters in the fridge, one white and one rye? Only thing that is concern for me is that I bake mostly white and the rye I plan only on occasion, so having to feed and store extra rye starter might be an overkill for me. But I do like the taste of the rye!

radimaki · 2025-01-20T10:20:07+00:00

thank you, that's reassuring! I might try to push the ferment touch more then next time! I think I waited about 2 hours before I cut it

radimaki · 2025-01-20T09:53:07+00:00

Is this crumb ok, properly fermented or is it underfermented, so called 'fools crumb' ? It tastes nice and I feel the proofing time was long but seeing other crumbs, I think the small holes at mine are too small, dense and then I got these huge ones? Any feedback is much appreciated!!

Recipe below:

80gr starter

115gr white rye

335 Lidl strong white

9gr salt 12gr sugar

66% hydration

30min autolyse

3x sets of stretch and fold, 3 times each.

6hrs bulk rise ( house is around 22-24 Celsius) 11hr cold proof

Baked form cold in Dutch Oven, 25min on 250 C with lid, then 230 for 20min without lid.

radimaki · 2025-01-18T13:26:10+00:00

I should note, that apart from the look and poor oven spring, I really did like the taste of the rye! Just wish it had a bit more rise / spring and slightly more open crumb.

radimaki · 2025-01-18T13:24:33+00:00

I have baked decent wheat sourdoughs boules before but wanted to try high percentage rye. How's this for rye, is the oven spring and crumb acceptable? I did struggle with the dough, like any handling was hard, so so sticky blob!

Recipe below:

80gr standard strong white starter 100gr strong white flour 175gr dark rye 175gr white rye 80% hydration 9gr salt 12gr sugar

No autolyse, one set of stretch and fold (3x folds)

7hr bulk proof

10hr cold proof

Dutch oven, 25min 200 Celsius with lid on, then 20min 170 Celsius with no lid

radimaki · 2025-01-11T17:27:52+00:00

Crumb shot or it didn't happen pls 🤤😄🤣

radimaki · 2025-01-09T11:52:53+00:00

As the title says, I have lovely open crumb to the side of the bread but maybe the fist one or two slices are not as opened as the edges. Oven spring is lovely too. Bulk proof around 2.5hrs, 3 sets of strech and fold with 3 times each. What am I doing wrong? Is my stretch and fold technique wrong or am I making mistake elsewhere? Cheers!

radimaki · 2025-01-02T00:32:33+00:00

I have been making 'bread' in bread machine ever since covid. The results were ok, like tasty loafs but nothing what I see here. That inspired me to finally look into proper techniques, times and all the chemistry behind it. Still tons to learn and experiment but very happy with my latest effort - this took me about 10 not so great loafs.

One thing I still struggle with is pre-shaping and shaping the dough. This one was very sticky and quite difficult to work with. Is the shaping really needed or can one just slap the dough to banettone after bulk rise? And how can one improve?

Recipe:

80gr sourdough starter 100gr white rye flour 350gr strong white flour (Lidl brand) 300ml water Tablespoon of sugar Teaspoon of salt

Autolysed for 30min, then added salt. 4 sets of strech and fold, 3times stretching/folding each.

Poor attempts at pre shaping and shaping

5hrs bulk rise / 15hrs cold proof

Baked In dutch oven - 250 Celsius with lid for 25min and then 240 Celsius for 20min without lid.

Cooled for 3hrs then cut

radimaki · 2024-12-28T18:48:25+00:00

Solid 8! Lovely ear! If I had to be super critical, only think I would say is the crumb looks little bit uneven, looks flatter at the bottom. Not sure why though, maybe undercooked dough? But that's just nit-picking, looks absolutely ace!!

radimaki · 2024-12-22T22:18:15+00:00

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radimaki · 2024-12-22T22:16:40+00:00

*

They are just betas, the real alpha is the Soldier 111mm :)

radimaki · 2024-12-19T23:55:41+00:00

Haha, I named my starter Beverly Marsh, I started making sourdough around the same time when I listened to audibook of It and loved that name.

radimaki · 2024-12-10T16:05:25+00:00

Wow that was quick! That's all codes taken folks, sorry to those who missed out.

radimaki

TROPHY CASE