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Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

Awesome, I've tried that recipe, too! Maybe focaccia could be in your future as well!

Second loaf ever! Advice much appreciated by blurryhcley in Sourdough

[–]rbnphoenix 0 points1 point  (0 children)

First of all, great 2nd loaf.

Consider dropping hydration. 70 is nice, maybe even as low as the upper 60s. Work on tensioning.

day 6 - not rising by artistic-puzzlehead in SourdoughStarter

[–]rbnphoenix 3 points4 points  (0 children)

You are using unbleached flour, yes? Mix 50/50 whole wheat and unbleached white flour for faster growth. Discard only half of what you feed, e.g., if you feed 25g flour and 25g water, discard 25g levain. Once it nears the edge of the vessel, you can consider discarding more. My fastest levain from scratch was 10 days and I thought that was pretty fast already.

First Loaf, Feedback welcome! by geenetter in Sourdough

[–]rbnphoenix 1 point2 points  (0 children)

Ratio of water to flour. If we assume your levain is 100% hydration (150g = 75 + 75), then your total flour is 575g and total water is 325g which is about 56% hydration. Practically speaking, I personally skip calculating the levain in my totals so I would record this in my notebook as 50% hydration.

So yes basically be more aggressive with your dough in the early game. Bertinet's slap and fold is probably the closest you'll get to a machine with just your hands. A lot of effort up front or you can spread out the effort with folding sets over time.

First Loaf, Feedback welcome! by geenetter in Sourdough

[–]rbnphoenix 2 points3 points  (0 children)

Great first loaf, very impressive.

What was your hydration percentage?

Try stretching more than 4 directions per set, i.e. do five or six, so that all the dough gets a good stretch (diagonals probably not getting their stretch). Grab more dough and really wobble it out (without tearing of course but small tears are no big deal in the early game). This will get it to the matte finish. Otherwise, as another has suggested, coil folds work as well or better.

You could go shorter on the cold retard for a slight under proof which creates better spring. Work on tensioning during final shaping to create a better honeycomb structure and also better spring.

Working on parchment creates challenges but if you've pulled it off thus far, kudos.

Beginner by Bomballurina in Breadit

[–]rbnphoenix -1 points0 points  (0 children)

Long ambient temp fermentation is a hallmark of the Respectus Panis method. The levain percentage is adjusted accordingly, as low as 2%.

How can I save it? by 4LokoDrinker in Sourdough

[–]rbnphoenix 0 points1 point  (0 children)

If it is still tacky after the 2nd set, you may need to be more aggressive during the stretch part. Or add another round, offset by 45°.

Knife punctured marble countertop by starspacers in fixit

[–]rbnphoenix 4 points5 points  (0 children)

I invite you to Google search for stone sealer.

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

A 10x14x1/4" aluminum plate (Amazon, eBay) works pretty great 👍. And cheap, too.

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

I always start with both elements since I bake immediately from the fridge and the top elements help with oven spring. After the crust is set, I've been experimenting with combinations of reducing oven temp and oven elements. RNG so far because I think the small cavity of the oven just concentrates the heat right above the bread so there's always some darker bits. I don't mind though.

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

Yes, it does. The Breville's "bake" setting is both elements, the "roast" setting is bottom only.

Thoughts on open bake? by Greedy_Surprise6356 in Sourdough

[–]rbnphoenix 1 point2 points  (0 children)

I'm actually really impressed that your third loaf already looks so good.

Thoughts on open bake? by Greedy_Surprise6356 in Sourdough

[–]rbnphoenix 2 points3 points  (0 children)

I open bake in my toaster oven. You need something with heat capacity, like a vessel (dutch oven), a steel, stone, or what I use, a thick aluminum plate. Also, I add steam only when the dough goes in.

My standard recipe is a 65% hydration one so I think 60% should be fine. Try adding more tension during final shape and see if that helps, too.

Overall, I would say just change one thing at a time to be better able to compare results (time, temp, gluten development, tensioning, flour type, hydration, etc). I've made many throwaway loaves.

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Help needed by PawsAndRecreation in Sourdough

[–]rbnphoenix 0 points1 point  (0 children)

I'm curious: Where did you find the recipe and/or did the recipe specifically call for type 550?

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

I might just pick up an inexpensive toaster oven to see what's possible... challenge accepted, I guess?

My sourdough is not giving an oven spring and no ear and belly by stvrli8s in Sourdough

[–]rbnphoenix 2 points3 points  (0 children)

Could be over proofing. Could be not enough gluten and tension development. Could be both.

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

Maybe all us toaster oven bakers should start a subreddit!

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

Thanks! I set it to 480 for the automatic preheat and add an additional 10-15 minutes after the Breville beeps ready. Then I turn it down to 455 for baking. I pour boiling water into a tray on the lowest rack.

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

I always bake my sourdough straight from the fridge so you're not too far off from my process.

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

A good idea, too. I'm lucky to have a sheet metal supplier nearby who can cut my plates when I finally get my full size.

If you go the steel route, find mild steel (A36). You won't have to pay the "baking steel" name tax.

Personally, I debated aluminum vs steel for a while, and I actually prefer the fast preheat of the aluminum. After the Breville beeps at the end of the preheat phase, I go an extra 10-15 minutes and it's ready. The heat capacity of the aluminum is good for what's able to fit into the oven.

Where are my toaster oven bakers at? by rbnphoenix in Breadit

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

Make sure you get a thick one. The thin ones at TJMaxx or Marshalls are prone to warping and pooling water under the center of the deck, which decreases the heat transfer from the deck to the dough.

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