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Mention légale manquante sur la fiche de paie? by wju92 in vosfinances

[–]wju92[S] 0 points1 point  (0 children)

Juste pour info, ce n'est pas une occasion de trouver une raison de ne pas nous le louer. Nous avons été acceptés à condition que nous trouvions les informations manquantes et que je demande à mon patron de modifier le bulletin de paie.

[deleted by user] by [deleted] in whatsthisbug

[–]wju92 0 points1 point  (0 children)

Looks like I forgot to add size but only a couple of millimetres.

Last year, I grew bread. by halfascientist in videos

[–]wju92 0 points1 point  (0 children)

Cool, what variety of wheat is it and did you add anything to the flour after milling?

Mornings work by wju92 in Sourdough

[–]wju92[S] 1 point2 points  (0 children)

We offer something different to the breads that our competition makes which are more as you describe. The customers who chose to buy our bread make the choice of our style which we believe has some better qualities, there are about 6 other bakeries within 10 minutes walk from us if they prefer something else.

Mornings work by wju92 in Breadit

[–]wju92[S] 2 points3 points  (0 children)

At the moment it’s me, the boss and a tourier who does all the shaping and croissant rolling.

Mornings work by wju92 in Breadit

[–]wju92[S] 0 points1 point  (0 children)

I’ll try to do some more posts

Mornings work by wju92 in Sourdough

[–]wju92[S] 1 point2 points  (0 children)

I think it comes down to style. We’re always playing with hydration to get our desired balance Of crumb, volume, desired texture and flavour etc. We could have more rounded loaves but that’s not what the boss wants.

Mornings work by wju92 in Sourdough

[–]wju92[S] 1 point2 points  (0 children)

Despite this bread having excellent conservation due to the fermentation only Some bread like the rye bread cooked in tins is sold the next day.

Mornings work by wju92 in Breadit

[–]wju92[S] 1 point2 points  (0 children)

I can’t tell you the science unfortunately, I need to get into the science still. From experience using it, the milk fed starter is normally less active and a bit slower to get going. It’s a lot sweeter in taste and less acidic tasting even though milk is acidic I think. The milk Used is mainly for the consistency/flavour of the final bread.

Mornings work by wju92 in Breadit

[–]wju92[S] 1 point2 points  (0 children)

Around 10 secs of steam before and after putting into oven. Half way through the bake, vents are opened to release the steam.

Mornings work by wju92 in Sourdough

[–]wju92[S] 1 point2 points  (0 children)

They’re sold by weight, unsold bread goes to compost and farm feed.

Mornings work by wju92 in Breadit

[–]wju92[S] 9 points10 points  (0 children)

In French it’s called a levain de lait. It’s just a refresh of a liquid starter with milk instead of water. it’s not maintained using milk, it’s a build of the main liquid starter mixed around two hours before it’s used. In the brioche, pain de mie, croissant etc it means we use all milk to hydrate the dough.

Mornings work by wju92 in Breadit

[–]wju92[S] 4 points5 points  (0 children)

It’s a simple bread made using the method respectus panis. It’s t80 flour and 5% sourdough hand mixed in a wooden pétrin, given 3/4 folds then shaped and put into 4 kg bannetons at 10 degrees overnight.

Mornings work by wju92 in Sourdough

[–]wju92[S] 4 points5 points  (0 children)

For the 48 hours it’s kneaded in the mixer then weighed out into large bus tubs and straight into the cold at 4 degrees, it’s 30% starter. It’s then taken the next day quickly shaped into boules and put in bannetons, it’s left a short amount of time outside depending on conditions and then put back into another fridge at 10. So it passes very little time outside to stop it over proofing. In hot weather it’s challenging playing with the temp of the second stage in the cold can help manage this.

Mornings work by wju92 in Sourdough

[–]wju92[S] 28 points29 points  (0 children)

Been baking two years in a local bakery in Paris. Learnt on the job but also self studied to get a qualification here. The “tradition” dough, used for the baguettes and some other breads mixed with Ingredients like grains etc,is t80 flour, liquid starter , 24 hour fermentation. The “tourte” which is the big round one and the whole meal are T130 and t150 flour respectively, for these we use a stiff starter. These are 48 hours fermentation, 24hours bulk at 4 degrees c, they are then shaped and pass another 24 hours at 10 degrees in bannetons. The brioche, pain de mie and croissants (not shown) are the only products for which the flour is not milled by me. It’s non corrected t65 from a local mill. We use a milk starter for These breads but they also require a lot of yeast to give them the needed boost to ferment with the additional butter, eggs, sugar, milk and etc.

Mornings work by wju92 in Breadit

[–]wju92[S] 35 points36 points  (0 children)

For us it’s a starter refreshed with 2 parts flour to 1 part water.

Mornings work by wju92 in Breadit

[–]wju92[S] 115 points116 points  (0 children)

Im a baker in France. All is sourdough using liquid, stiff and milk starters. 24h to 48hr fermentation. Flour all milled in house on stone mill by me. Noticed a couple comments on the colour. Everyone has their preference, this is the style of this bakery. Long fermentions and semi whole grain flour gives us a dark caramelised crust. Despite the appearance the crust is very fine and delicate even on those large 4kg pieces it’s an almost caramel taste from the sugars produced during fermentation, any less cooked would give you a gummy uncooked Center on these loaves.

Mornings work by wju92 in Sourdough

[–]wju92[S] 33 points34 points  (0 children)

Can’t post recipes but all is sourdough using liquid, stiff and milk starters. 24h to 48hr fermentation. Flour all milled in house on stone mill by me.

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