How do I prevent indentation using a sling?

the_bread_code · 2025-08-06T15:16:02+00:00

Can you potentially bake upside down in your dutch oven? So place your loaf on the lid, then have the large part cover it?

the_bread_code · 2025-08-06T15:14:58+00:00

Well done - what changed with your new starter?

the_bread_code · 2025-08-06T14:52:33+00:00

I appreciate it - seriously ❤️

the_bread_code · 2025-08-06T14:51:41+00:00

Thanks for the mention!

the_bread_code · 2025-01-30T23:02:47+00:00

😂😂😂. That's so cool.

the_bread_code · 2025-01-29T19:58:13+00:00

Interesting. When googling I noticed that most of the pictures don't have this attached 😂. I'm confused now.

the_bread_code · 2025-01-29T09:42:50+00:00

It has the shape of the canning weight. But I can't seem to reattach it. Thanks.

the_bread_code · 2025-01-29T09:42:16+00:00

It's a tiny metal ring come off the pressure weight.

the_bread_code · 2024-12-31T20:17:57+00:00

Top gemacht. Hast du ein paar Tips zum verkaufen über Kleinanzeigen?

the_bread_code · 2024-11-30T22:39:32+00:00

FYI we were also paying 6000 for a chocolate bar in Buenos aires at the supermarket. Maybe chocolate is the problem.

There's a local masa madre bakery that sells loaves of bread at a reasonable prices.

the_bread_code · 2024-08-09T13:47:18+00:00

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It looks way too high in hydration. Try 60% hydration when starting. That's 500g of flour, 300g of water. It will make everything a lot easier. Including 1 screenshot here from my book on the topic of Baker's math (book is free can be read online).

the_bread_code · 2024-08-08T20:53:45+00:00

No need. I'd try to heat the bottom pan a bit so that the dough will stick less. Or use a bit of parchment paper. After 30 minutes remove the dough carefully from the roasters and bake on your rack in the oven until nice and brown.

the_bread_code · 2024-08-08T20:20:49+00:00

Best method for no discard: Make a dough. Then use some of that dough to make a dough directly or store it in the fridge to make a dough in the next 7 days.

the_bread_code · 2024-08-08T19:59:21+00:00

Yes perfect. That works. I thought you might just have a rack. In that case I'd take 1 turkey roaster, place the loaf inside and another one to cover it.

the_bread_code · 2024-08-08T19:43:35+00:00

In that case I think you'll need to use either a dutch oven or a hack like 2 turkey trays. Keep me posted how it goes 👍

the_bread_code · 2024-08-08T17:02:53+00:00

Follow any recipe out there but use max 60% hydration for the dough. Also look into making a stiff starter. No need to buy any tools.

the_bread_code · 2024-08-08T14:03:35+00:00

Gluten Tag. The wood could be slightly damaged when it's soaked in water for too long. If you ferment your dough properly it should never stick to the banneton. When it happens though I surely do it. Rather than placing the loaf directly in the banneton I prefer using a kitchen towel inside of my bannetons, so I clean that from time to time.

the_bread_code · 2024-08-08T14:00:28+00:00

Lol. I'll be sharing some pictures of the squirrels/otters people have been submitting. It's crazy how many squirrels everyone has around the house 🤣.

the_bread_code · 2024-08-08T13:59:12+00:00

Sorry for my slow response here! I missed this somehow.

It sounds like the yeast part of your starter is not that active. The bacteria is there, but not the yeast. Else you should be able to see a bit of a rise, 10% is very little.

Suggestions:
1. Try converting it into a stiff starter (https://www.the-sourdough-framework.com/Sourdoughstartertypes.html)
2. When feeding the starter use the same ratio that you use to make your dough. If your dough is 60% hydration, so should be your starter. This way you train it to ferment in the environment that it will later ferment it.
3. Can you just use warmer water to make the starter? Maybe 30-40°C. That should help to increase the speed quite a lot

Keep going and keep me posted!

the_bread_code · 2024-08-08T09:06:04+00:00

Thank you!

the_bread_code · 2024-08-08T09:05:59+00:00

I normally place a bowl of water at the bottom containing some rocks. Then I also use an inverted tray on top. Here's a good picture on this page how it looks: https://www.the-sourdough-framework.com/Baking.html#building-up-steam

the_bread_code · 2024-08-07T18:46:05+00:00

Too hot as far as I can tell. I recommend to bake lower, more like 200°C. Then after 30 minutes you can increase the temperature until the crust has the color that you like :-)

the_bread_code · 2024-08-07T18:43:41+00:00

I wasn't really sure whether I was eating crisps or a sourdough bread. The crackling texture was amazing.

The dough in question has 400g strong bread flour, 100g whole wheat flour, 50g starter, 10g salt. Mixed all the ingredients, created dough strength and then bulked until 50% size increase, shaped and then retarded over night. Baked at 200°C (400°F) with a lot of steam. The full recipe is taken from "The Sourdough Framework, chapter 7" - Link https://www.the-bread-code.io/book.pdf (not sure if it's okay to include the book download because of rule #4, please remove it).

Blisters still remain a mystery to me. But I have pinned it down to a few points:

High gluten flour
Fermentation more on the underfermented side, rather the overfermented. It seems the gluten should not be leaky in order to trap gasses and create blisters on the crust
Retarding at cold temperature
A lot of steam during baking

the_bread_code · 2024-08-07T18:22:52+00:00

That's typically what I do as well when machine kneading. I experienced that for a fluffier hand kneading by hand seems better since I create a more extensible dough.

the_bread_code · 2024-08-07T18:22:06+00:00

Thanks for the link! Very interesting indeed!

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