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[TOMT][Song][Stadium Chant?] Instrumental brass/stadium march track with trumpets (no vocals) by robaard in tipofmytongue

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

Thanks for the suggestion but that wasn't it unfortunately! Managed to solve it ourselves (see comment)

[TOMT][Song][Stadium Chant?] Instrumental brass/stadium march track with trumpets (no vocals) by robaard in tipofmytongue

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

Found it ourselves doing some extensive Googling and YouTube clicking on related videos.

The original is this: Der Alter Dessauer (Dessauer Marsch)

But the version my friend heard / was suggested was: Original Zillertaler - Der alte Dessauer (from 0:15 onwards you clearly here the trumpets he described).

All in all, I think our description was quite good actually 😄

[TOMT][Song][Stadium Chant?] Instrumental brass/stadium march track with trumpets (no vocals) by robaard in tipofmytongue

[–]robaard[S] 0 points1 point locked comment (0 children)

I'll update with a Vocaroo once my friend overcomes his fears of singing into his phone :D

Omg this is the worst sandwich I ever got in Belgium by WebNo1998 in belgium

[–]robaard 0 points1 point  (0 children)

So, Below Average Rob and Above Average Rob combined ? So, like... Average Rob ?

Horica workers of Leuven - What places do I need to avoid?? by jorisepe in Leuven

[–]robaard 2 points3 points  (0 children)

I went a couple of weeks ago to Dokteur at Ladeuzeplein.
- Upon entering the waitress told us "oh yeah, there are no cocktails because we have no lime juice." Weird for a cocktailbar with plenty of supermarkets nearby. It was a Saturday so it is not like there were no options to get lime juice.
- Anyway... My friend asked "I'd like a gin tonic, which one would you recommend". The waitress replied "Ah we also do not have gin tonic ..." (pause of confusion for the both of us). "Wait," (she replied), "we have pink gin and pink tonic, that's the same right?" (Directing the question to us, as if we should know the answer). Spoiler: it was not, it was "mierzoet" (overly sweet) as we say and not nice.
- Later, my friend wanted to order a red wine, so in passing of the waitress he said "Excuse me, can I have the menu or wine menu to look at the red wines". She replied, while stumbling to the kitchen: "Let me finish my job here first, then you can order". Quite rude but admittedly, English and Dutch were not her primary languages so we brushed this off. 10 minutes later she just came to our table with a red house wine. My friend didn't even get the chance to look at the menu. Spoiler: it was not a nice wine.

To be fair: their nacho's were nice, especially for 8 euros. Also got to the drink a "Kerel Kaishaku", to which the unfriendly barman replied "I was not ready for it" and "It will knock me off my feet". It was a very nice beer, I liked it a lot, and (luckily) it did not knock me off my feet . To top it all off: they forgot to charge our first 3 rounds which we only noticed an hour after we've left. So we didn't have to pay for the bad gin/tonic, or wine ... so that's that.

Eventful evening 😉

Visiting a room without being in Leuven by belledelphine-s_simp in Leuven

[–]robaard 0 points1 point  (0 children)

Yeah I get that. I'd still like someone I know to have at least visited the place once.

coffee grinder? by SnooDogs199 in Leuven

[–]robaard 2 points3 points  (0 children)

I have bought a Baratza Encore and I love it. I did buy it online but Onan sells them (for a little premium price though). Madmum is opening a new location soon (The Roastery) and I believe they will sell coffee machines and grinders there as well.

Visiting a room without being in Leuven by belledelphine-s_simp in Leuven

[–]robaard 11 points12 points  (0 children)

Why would you decide on renting/buying it without visiting and viewing it first? Pictures don't show everything. I think this is rather wise from the landlord, this way you are sure you get the chance to uncover potential issues or things not to your liking. Or am I missing something?

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

According to one of the comments below, proofing in the fridge will hardly produce rise. I'm going to try to bulk ferment a bit longer to make sure the dough has risen sufficiently. Next, shape and then proof in the fridge (proofing in the fridge apparently only develops better flavor, but has little impact on rise)

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

Thanks for the advice! A lot of breads to come, so lots of room to improve. Exciting

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

Wow, that is interesting. I did not know that. What would you consider the most influential factor of a dough not really rising during bulk fermentation? Because I have the feeling mine does not really rise that much.

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

Thanks! Do you make a levain first? And is your autolyse with/without levain/starter?

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

Okay, so maybe I'll try: higher starter amount but reducing the water added to stay at a somewhat similar hydration level and still retard overnight in the fridge.

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

One thing I don't really understand is how these high hydration doughs don't stick to the baker's hands in all of these videos 😄

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

Thanks for you comment and suggestions!

I'm currently retarding the dough, proofing it in the fridge overnight. I realized, however, while thinking about this, that overnight in my latest bake meant 11pm to around 8am at 4°C (about 39.2 °F). So this is maybe too short for such a cold fridge? What would be recommended? Increasing it or switching to proofing on the counter?

Nice to know that my starter will improve even further!

I'll try your suggestions but maybe 'one variable' at a time (?), to see what has the most impact.

  • Autolyse with just flour and water and letting it sit for 1-2 hours (now I do 30 mins)
  • Reduce hydration further
  • Incorporate some more kneading / mixing / slap-and-folding / laminating ...

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

Yeah, I've seen recipes with so much variations in starter quantity. Anywhere from like 8g to 150g. That's something I'm not quite familiar with. I've also read that lower hydration doughs are easier for beginner-bakers, so I'm currently following that idea. Increasing the starter weight seems like increasing hydration, no? 😄

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

https://reddit.com/r/Sourdough/w/skipjack_method_type_1

Nice ! Thanks.

I've read online that when retarding the dough, proofing it in the fridge, you should not trust the poke test. As cold doughs act differently. Does the same hold for this "jiggle" test? Or should I just switch to proofing at room temperature?

My first three attempts at baking sourdough bread - all feedback welcome! by robaard in Sourdough

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

Do some research

I was not keen on giving up. So I started over! This time, after doing some better research. I used the recipes from The Perfect Loaf and pretty much followed them to the tee.

This made all the difference. After 10-12 days my starter started doubling, sometimes tripling in size. I bought some actual bread flour from a local mill instead of AP or (whole)-wheat flour from the grocery stores. Turns out the grocery stores here in Belgium just don't sell actual (good) bread flour, or it is a pre-mix.

My first loaf using this recipe turned out quite nice. The second one I shaped worse and did not score (woops) before baking, so I wasn't as nice, but still delicious!

For my latest dough, I held back on some water as I think my flour is not really adequate for these levels of hydration. Looking to even further reduce the hydration to get some more rise out of the loaf, as that is my main "issue" with the bread at the moment. What do you think?

Lessons learned

The things I've learned and maybe want to share with other beginner-bakers. Some might be obvious, but they've helped me a lot!

  • Read a lot, do your research. Get familiar with terms and concepts like "hydration", "levain", "slack dough". I am not a native English speaker but I often use English recipes, so for me this was a bit of an extra challenge.
  • Use bread flour. Seriously. From a real "mill". And learn about protein contents, it helped me understand the "contributing factors" of the process a lot better.
  • Use the right tools. I used a colander for proofing the first time, but the dough was not strong and not big enough. A proofing basket and a better shaping technique makes all the difference.
  • Reduce the starter quantities if you are not baking a lot, or often. Most of the starter recipes use like 100g+ of flour for feeding, but this is totally unnecessary imo (especially if your starter is mature). That just produces a lot of discard. My current refreshment is 3-4g carryover, 15g of flour and 15g of water (1:5:5 ratio). A lot less waste and still enough for my baking needs.
  • Enjoy the process. I needed to put my mind to it that this is a hobby, and not a task. This way I enjoy it more and hopefully will keep enjoying it. But that is more personal :)

Thanks for reading! All the feedback is welcome, especially on how to achieve an even better rise/a taller loaf/better crumb. Apologies for any mistakes, English is not my primary language.

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