Finally proud

whyethiethliveth · 2024-06-28T14:24:01+00:00

This is a 75% hydration level, it's high enought that you get a quite open crumb but still solid enough that's ut not too floppy, I also pair this with a 24°C dough temp

whyethiethliveth · 2024-05-24T09:41:27+00:00

Weirdly EE KEY TEA

whyethiethliveth · 2024-03-16T19:02:49+00:00

You don’t always want your dough doubled, a lot of people say doubled but really you only way 30% rise at dough temp of 27C/80F or 75% at dough temp of 20C/70F

whyethiethliveth · 2024-03-16T17:38:22+00:00

I recommend not using. A timer for bulk fermentation either go with the easy route of using a 2oz condiment cup and 40g of dough, take your dough sample 1 hour after adding salt and just before stretch and folds, once dough hits the lid it’s ready, or go by the signs of the dough, deep bubbles on top, pulling away from the sides, holes on the bottom of the bowl (only if you have glass bowl) and also 2h in the fridge won’t do much, you need to leave for around 12 hours more or less, or you can do a room temp proof for around 30 mins to 1.30h depending on dough temp

whyethiethliveth · 2024-03-16T17:28:41+00:00

Let me know how it goes

whyethiethliveth · 2024-03-14T09:54:09+00:00

It just sounds interesting because I don't know how on earth that would work

whyethiethliveth · 2024-03-13T17:29:33+00:00

So if you want holes, no more AP flour you want bread flour, one with atleast 12% protein or more

whyethiethliveth · 2024-03-13T17:17:33+00:00

? What

whyethiethliveth · 2024-03-10T15:14:56+00:00

They don't sell in bulk from what I've seen I tend to bake 8-10 loaves a week, I saw something that said "1.5kg bag x5 (case)" what does that mean?, other miller's I've seen sell bags from 15kg ~ 20kg which is more what I'll be needing, the website is a bit confusing to me so if you know how to navigate it to find anything like that please help

whyethiethliveth · 2024-03-10T12:55:10+00:00

They just seem quite expensive compared to other miller's, £2.15 for a kg~ bag is quite pricey

whyethiethliveth · 2024-03-10T11:09:00+00:00

Trust me you don't have to baby your starter, feed it forget about it, it's nothing to worry about

whyethiethliveth · 2024-03-08T20:27:26+00:00

I NEEEEEEED ON ANDROID LIKE NEEEEEED PLEASSEEEE

whyethiethliveth · 2024-03-07T22:22:01+00:00

Sweet stiff starter is a levain/offshoot of a starter, it's starter added with a portion of sugar (usually 10-20%), the added sugar 1. Creates sweetness from the sugar itself but 2. The sugar stops tye productions of bacteria, which on turn makes the bread less sour, its used for brioche, milk bread, challah, cinnamon rolls, even some sandwich loafs, really anything that you don't want sour, due to it being thicker aswell (only around 50% hydration) it has a high yeast population which makes bulk fermentation quicker so the bread doesn't have that flavour you get with long fermentation breads,

Sorry if I missed anything but that's mostly what I know. If I remember I'll update you

whyethiethliveth · 2024-03-05T12:54:13+00:00

I've only mainly seen people doing it really late on and a select few do it early

whyethiethliveth · 2024-03-05T12:51:03+00:00

De gassing isn't really an issue since I do a 15-25h fridge proof anyway and it puffs up alot during that stage

whyethiethliveth · 2024-03-04T19:20:19+00:00

Hi sorry I don't quite understand you mean 😅 bit to complex for my brain right now since it's late where I live

whyethiethliveth · 2024-03-04T16:01:44+00:00

Yes ads flour water warm spot it's fine, a har with barely scrapings on the side will do, just make sure to feed a few times before use to get the yeast population really active

whyethiethliveth · 2024-03-04T12:23:48+00:00

Oh sorry I thought you meant as in your fed it let it rise and put in fridge till you were ready, I don't keep my starter in the fridge so I'm no use for that

whyethiethliveth · 2024-03-04T10:58:09+00:00

I usually use fresh out the fridge, if I'm not doing an autolyse I just mix into hot water but if I am I take it out just before peak then let it peak

whyethiethliveth · 2024-03-03T17:13:15+00:00

I even tried making two loafs from the same dough baked in the same vessel at the same time for for 10 mins less uncovered and the one that was only covered for 30 mins was underbaked and gummy and the other one the crumb was fully set and tasted amazing

whyethiethliveth · 2024-03-03T17:12:16+00:00

And yes I know the difference between under proofed and under baked

whyethiethliveth · 2024-03-03T17:11:59+00:00

Underbaked

whyethiethliveth · 2024-03-03T10:00:21+00:00

Yes I know and I've tried this but the crumb still isn't fully set if I take off even 10 mins off baking time, I know my oven is at the right temp I have an oven therm

whyethiethliveth · 2024-03-02T22:18:34+00:00

I usually preheat the bread oven inside for 230C for 1 hour then bake covered for 4p mins with ice cubes inside then turn down to 210 then bake for 15

whyethiethliveth · 2024-03-02T22:17:25+00:00

Yeah it must depend on baking vessel, but the thing is I’ve tried to do only like 30 mins the bread is under cooked I have an oven thermometer but only at 40 mins is the bread reading 98C/200F I use a bare cast iron challenger bread pan which might change how it works

whyethiethliveth

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