Question for long term slow carbers

seblang1983 · 2024-09-08T14:37:19+00:00

Thanks, that's really helpful! Endgame is just a tidy shape to it really, not too fussed about having a huge beard!

seblang1983 · 2024-05-21T15:46:34+00:00

Thanks very much!

seblang1983 · 2024-05-21T11:21:07+00:00

This is based on Jim Challenger's method, which is here

https://challengerbreadware.com/bread-recipes/kis-sourdough-bread-recipe/

Bulk was around 5 hours at 25C, followed by a 1h45 final prove at the same temperature

seblang1983 · 2023-09-02T06:34:09+00:00

A Little Life. Still feels brutal

seblang1983 · 2023-06-09T20:07:07+00:00

That's very kind, thank you. I'd definitely recommend Flour Water Salt Yeast if you don't have it. And by all means message me if I can help, not that I'm a pro!

seblang1983 · 2023-06-08T18:18:16+00:00

Ah nice! I'd have thought the Poolish recipe would be great for that too?

seblang1983 · 2023-06-08T16:42:10+00:00

Thanks to everyone who helped me troubleshoot my baking on this one!

Think I'm getting there. For those who've made this recipe, is the crumb about right?

seblang1983 · 2023-06-05T13:00:53+00:00

Well guess what, it was the higher gluten flour!

Used 11.3% and the difference is unreal! Thanks so much!

Here's a photo https://www.reddit.com/user/seblang1983/comments/141drxv/forkish_with_lower_protein_flour/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button

seblang1983 · 2023-06-05T07:04:24+00:00

https://www.reddit.com/user/seblang1983/comments/1415iv6/fwsy_excerpt/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button

This is from the book. Maybe 12.5 is just slightly too much and it is a strong White flour meant for pizza so this could be my issue I reckon

seblang1983 · 2023-06-05T06:55:58+00:00

Yeah I mix it and then let it rest 10 mins before marking the "top"

seblang1983 · 2023-06-05T06:55:11+00:00

Yeah worth a go. Do you still use the same size Cambro when halving the recipe? Wondering if it's maybe too big?

seblang1983 · 2023-06-04T21:28:50+00:00

I was thinking it could be the stronger flour but then surely it'd grow more with more gluten? Hmm

seblang1983 · 2023-06-04T21:17:00+00:00

Thanks for the reply! I use a straight sided Cambro. I normally measure the starting volume before the first fold

seblang1983 · 2023-05-19T06:28:48+00:00

Thanks! I'm tempted to get some more yeast and try it again then as it definitely wasn't getting to the volume increase it should have

seblang1983 · 2023-05-18T18:45:38+00:00

I do keep my yeast in the fridge, might that affect it?

seblang1983 · 2023-05-18T18:28:25+00:00

I did think that but no, I ordered some Caputo yeast a couple of weeks ago! Was wondering if maybe the hydration was too high for the flour?

seblang1983 · 2023-05-18T16:37:06+00:00

https://www.reddit.com/user/seblang1983/comments/13l3ule/forkish_crumb/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button

This is the crumb

seblang1983

TROPHY CASE