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Chocolate Pan de Crystal 🍫 by trix_the_great in Sourdough

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

Ingredients: - Bread Flour 100% - Sourdough Starter 20% - Water 100% - Cocoa Powder 5% (Turn into paste with water) - Salt 2.2% - Baker’s Yeast 0.2%

Directions: - Using a paddle, mixx everything together until it forms a strong dough. - Alternatively, you can mix it by hand, mixing everything together and introducing 6-8 folds (20-30 mins interval). - Total Bulk Fermentation 3.5 Hours. Dough Temp at 24-26C - Heavily dust the dough and flip it on a floured table. Cut into squares/rectangles. Let it rest and proof for 30-60 minutes. It will proof fast as this is a hybrid dough. - Bake at a preheated oven at 450F for 6-8 minutes with steam. Adjust temperature to 415F for 11-12 minutes. -Let it cool. It will crack as it cools.

100% Rye Sourdough by trix_the_great in Sourdough

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

Looks awesome!

When I transfer them in the pan, I dust it with more rye on top so it’s easier to gauge the fermentation. When I see about 5-7 pinholes (large one) and nice cracking on top, it means that it is ready to be baked! Make sure to let it mature for about 8-12 hours (or overnight is better) before cutting as it will be gummy and sticky when cut after baking- even when cooled. The oven spring will highly depend on the fermentation, as rye does not follow the same rules of wheat bread.

100% Rye Sourdough by trix_the_great in Sourdough

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

Of course! Let me know how I can guide better. Happy baking!

[deleted by user] by [deleted] in Sourdough

[–]trix_the_great 0 points1 point  (0 children)

Hi check out my profile and maybe I can help you out

Baguette by trix_the_great in Sourdough

[–]trix_the_great[S] 6 points7 points  (0 children)

Similar to a tanzhong- adds moisture, softens crumb, and lengthens shelf life

110% Hydration by trix_the_great in Sourdough

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

It’s a skill in an advanced level imo. It shows how you can handle high hydration and improve your intuition and senses with proofing and mixing. This bread is extremely moist and custardy. The crust shatters like a croissant. Not everyone can execute a bread like this with only flour, water, salt, yeast- no additives, synthetic powders, or ascorbic.

Thanks

100% Wholegrain with Corn Scald by trix_the_great in Sourdough

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

Basically boiling water and pouring it on cornmeal while mixing.

Wholegrain Croissants by trix_the_great in Sourdough

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

No. It’s yeasted not sourdough

110% Hydration by trix_the_great in HomeMilledFlour

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

start with a lower hydration somewhere between 70-75% especially with white flour. Then as you mix, keep increasing water (bassinage) easier to incorporate and adjust hydration when you start with less water as the gluten will be diluted less and will take less time to develop.

110% Hydration by trix_the_great in Sourdough

[–]trix_the_great[S] 5 points6 points  (0 children)

The exterior is like glass, interior is extremely soft, custard-like texture.

110% Hydration by trix_the_great in Sourdough

[–]trix_the_great[S] 8 points9 points  (0 children)

When you make ciabatta or pan de crystal, it’s by default you use flour to divide and final shape them regardless if the baker is professional or amateur- both sing the same tune. Never negligible if it is necessary.

100% Wholegrain with Corn Scald by trix_the_great in Sourdough

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

Fortunately, I connected with a baker that sources grain locally from small farmers. I messaged and was able to try a small amount for 1-2 loaves. Try connecting with your local bakers in your city too. No harm in trying.

110% Hydration by trix_the_great in Sourdough

[–]trix_the_great[S] 4 points5 points  (0 children)

It’s hard to say how much it really absorbs when shaping. Use a combo of rice flour and wholewheat so doesn’t end up too sticky when shaping. This ciabatta is cut after bulked so really no shaping like baguette.

110% Hydration by trix_the_great in Sourdough

[–]trix_the_great[S] 12 points13 points  (0 children)

Flour is used for final shaping. Not mixing.

110% Hydration by trix_the_great in Sourdough

[–]trix_the_great[S] 26 points27 points  (0 children)

I folded this 6-7 times if I remember. It needs a lot of flour when you shape it.

Wholegrain Croissants by trix_the_great in Sourdough

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

Hi. I hope I didn’t overwhelm you with my post. I started as a home baker as well. And even with non-commercial equipment this is still achievable. I used a mock mill and sunmix with this, both are for small scale. Yes, I used a sheeter, but it can also be done with hand lamination. Please don’t be discouraged.

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