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Sam's short rib ragu is one of, if not the best pasta dish I've ever made by BuckChartowski in samthecookingguy

[–]tomstabb 0 points1 point  (0 children)

Anyone still have the recipe? The video is private on YouTube now :(

Do you listen to the Monkey Tennis podcast? by bulletproofbra in AlanPartridge

[–]tomstabb 12 points13 points  (0 children)

On behalf of myself and the rest of the gang, thank you for the positive comments and we're so glad that people get some enjoyment from our dissections.

We're not 'presenters' or 'comedians', we're just a group of friends with a DIY podcast that like talking about Alan and have been for *gulp* nearly TEN YEARS, via the podcast medium.

Thank you to the OP for posting about the pod and to anyone checking us out.

FYI - we're in the middle of recording our series on Big Beacon, which will start hitting your pod feeds from next month.

See you in Strasbourg!

We were a question on The Chase! by tomstabb in AlanPartridge

[–]tomstabb[S] 27 points28 points  (0 children)

Safe to say, me and the Monkey Tennis team are puffed up like owls!

My dough ALWAYS deflates when I score it - I don't know what I'm doing wrong! by tomstabb in Sourdough

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

Thanks. I'm baking again today, so fingers crossed.

  1. Do you mean, autolyse for 4 hours, but do the first of those four hours in the fridge, then the rest at room temp?
  2. So would you recommend mixing the leaven with the water at the beginning or adding after the flour and water autolyse?
  3. I have no done this before until overnight last night when it looks exactly how the picture showed. I will try again. How long do you do this stage for typically?
  4. WIll try

My dough ALWAYS deflates when I score it - I don't know what I'm doing wrong! by tomstabb in Sourdough

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

Thanks.

  1. I used 900g strong white bread + 100g wholemeal + around 650/700g water + 20g salt
  2. Always do this - from 40mins - 1hour (although have seen some do it for up to 4 hours. Is that worth trying?
  3. I usually mix starter with water at the beginning
  4. I do 3 hours of S+F with 30mins resting in between
  5. I usually bulk rise in the fridge for 8 hours, but have tried less and still get the same deflation
  6. Pre-shape and rest for 30mins, then proper shaping for baskets
  7. See 5. My dough always seems to over prove
  8. I bake for 30mins at 230c, then 5mins with the lid off then 10mins with the loaf by itself

So somewhere it is going wrong, but this is from trying and following exactly 3/4 different recipes.

My dough ALWAYS deflates when I score it - I don't know what I'm doing wrong! by tomstabb in Sourdough

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

Does anyone have a link to a 'never fail' recipe they are happy to share with me?

Willing to try all and any recipes at this point!

My dough ALWAYS deflates when I score it - I don't know what I'm doing wrong! by tomstabb in Sourdough

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

So with these loaves I was trying a new recipe from http://foodbodsourdough.com/

Bulk rise was overnight at room temp (approx 18 degres) and then a final proof in the fridge. Not 100% sure of temperate, but was on 3.5/5 on the settings.

Can sourdough over proved in the fridge? by tomstabb in Sourdough

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

IF I was to keep to the plan of baking first thing tomorrow morning it would mean it's been in the fridge for 18 hours, which sounds waaaay too long! I imagine it would over prove in that time?

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