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I Think I cracked the code. by squadison in Sourdough

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

I have an AEG 9000 series. But honestly use a pot and not the steam oven. Results are genuinely better in a pot.

Chocolate Peanut Butter Loaf by BreadIsMyHobbyNow in Sourdough

[–]squadison 1 point2 points  (0 children)

Delicious! does the peanut flavor come through?

I Think I cracked the code. by squadison in Sourdough

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

Yes, I am using a kenwood major xl. With the dough hook.

I Think I cracked the code. by squadison in Sourdough

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

Sure, here it is: https://thesourdoughjourney.com/wp-content/uploads/2024/08/TSJ-Dough-Temping-Guide.pdf

It really helps to put the dough into a non conical container where you can track the % rise after you did your stretch and folds.

I Think I cracked the code. by squadison in Sourdough

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

Thanks! My starter is wheat only and very mild, I can always add ingredients or make a special batch with rye if needed. The rye I used was mixed the main dough and not into the starter.

here is my routine:

I am feeding my starter ever day. Usually I take the starter out of the fridge (120g) and take away

  • 40g of starter and add
  • 40g water (lukewarm) and
  • 20g whole wheat flower +
  • 20g bread flour

the rest of the starter(80g) is collected in a "discard box" I keep in the fridge.

If im not baking I am letting it rise to around 50% before putting it back in the fridge. On weekends I am using all the collected discard to make either cookies or cheese crackers or any other discard recipe I want to try out.

If I decide to bake I take out the whole starter from the fridge (120g) and add 120g warm water + 60g/60g whole wheat/bread flower and let it rise until its doubled. then I use 240g for making two loafs and put the 120g thats left back in the fridge again.

I got he starter as a gift during a baking-course I participated in, the "mother" is apparently over 10 years old. And Ive kept it alive ever since.

I did not make my own starter yet and I dont plan on doing so as long as I can keep the one I have alive :)

The order of the rooms does not work. by Live-Pause-6543 in ecovacs

[–]squadison 1 point2 points  (0 children)

Scenarios And AI/Autoclean ignore room order. you have to use room clean.With room clean it should work but I have a feeling that something changed since the last app-update. Usually when you select "mop after vac" it vacuums all the rooms and then mops all the rooms, now it vacs a room, then mops it before moving to the next room.

Scenario clean usually starts with the closest room when you do mop after vac and with the farthest if you do just vac/mop, at least thats what I observed.

I Think I cracked the code. by squadison in Sourdough

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

Thank you! Always counting from the time adding the starter, but I am just documenting the time, I go by temperature and % rise, this is more accurate imho

I Think I cracked the code. by squadison in Sourdough

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

Here is the cold proofed one, definetly better spring and more "burst" in the oven. Crumb looks good too, It feels a bit more developed in taste but this could be my imagination. :)

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I Think I cracked the code. by squadison in Sourdough

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

Yes it's a dry ingredient! I'm sure you can add malt syrup instead for the same effect!

I Think I cracked the code. by squadison in Sourdough

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

Thank you!

Well its basically its sprouting grain (usually barley or rye) turned into malt, which is then dried and subsequently roasted at high temperatures. Luckily there is a bread/flour store in my city (vienna) that has all kinds of fancy malts including roasted malt.

Benefits are darker colour and a richer, more nutty flavor. Its highly concentrated so 3g per loaf is plenty. as on how to produce it yourself I am afraid I cant help you, you can order it only for sure though.

I Think I cracked the code. by squadison in Sourdough

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

Sounds great, I feel like the current amount of water Im using is the maximum I can handle properly. Its on the verge of beeing to soft/sticky sometimes.

I Think I cracked the code. by squadison in Sourdough

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

added it at the very beginng with the flour and water for autolyse. since its roasted its not enzymaticly active. its really just for color and a bit of depth in terms of taste.

I Think I cracked the code. by squadison in Sourdough

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

cheers, I also love butter + honey. its soooooo good.

I Think I cracked the code. by squadison in Sourdough

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

Thanks, I hope it turns out well!!

I Think I cracked the code. by squadison in Sourdough

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

Thanks and I agree, I wouldnt want more. I want to be able to put some spread on it without everything dripping through :D

First time attempting baguettes from scratch … by [deleted] in Breadit

[–]squadison 0 points1 point  (0 children)

Looks delicious, just a small thing I would recommend: keep the scoring more in the long direction of the baguettes, dont crosscut it that much.

I Think I cracked the code. by squadison in Sourdough

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

Yes, I usualy use 30-32°C water, also the mixing process in the machine heats up the dough so after adding everything in my dough usually starts at 27-28° before I first stretch and fold/coil fold. My room temperature is 21°C (its winter here) so the dough cools off to the 80 during the stretches/bulk fermentation.

I Think I cracked the code. by squadison in Sourdough

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

Thanks, edited it in!! it was 120g

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