Post 9vdUim0lmLiM0bdDwe by dredmorbius@mastodon.cloud
(DIR) More posts by dredmorbius@mastodon.cloud
(DIR) Post #9vdUim0lmLiM0bdDwe by dredmorbius@mastodon.cloud
2020-06-01T00:35:41Z
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Walnut Sourdough is Best #Sourdough 1000g flour (50% bread, 25% whole wheat, 25% spelt)800g H2O (80% hydration)25g salt150g levain (100% hydration)200 g whole grains (groats, einkorn), boiled 45 min (during autolyse) w/ salt.100g walnut pieces, soaked 45 min cold H2O.45 min autolyse. Salt & 100g H2O w/ levain.4x stretch & fold.9 hr bulk ferment, 24 hr cold proove.Oven @550F. Round in Dutch oven, loaf in terra cotta, both covered, 25 min.Uncover @450F 25 min.#breadposting
(DIR) Post #9vdUimMOTx0n5fkUeO by dredmorbius@mastodon.cloud
2020-06-01T03:28:27Z
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Other misc notes:- This is far more "how it was done" than "how to do it", though I've yet to fully spoil a bake. Eat your mistakes!- "wet dough"; soaking grains and nuts contributes to hydration. How much, precisely, I've not been able to account for. So far, adding flour during loaf shaping has worked out fine. Still experimenting.- I start with basic baker's percentages. Whatever flour adds to 1000g, though usually ~50% AP (all purpose) or (this time) bread (strong) flour.1/
(DIR) Post #9vdUimjn4xj8GEhB7Q by dredmorbius@mastodon.cloud
2020-06-01T03:36:31Z
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- I've experimented w/ 50 - 200g (5% - 20% relative to flour) grains. 200g is still not too much, though it's a lot of grains.- Soaked/boiled seems generally better than dry.- I use what's available: spelt, faro, einkorn, groats, barley (last is quick-cooking). Mix & match.- Whole toasted flax seed is yum.- I've yet to try sprouted but want to.- Or other nuts: almond, pecan, cashew, macadamia. Sunflower or pumpkinseed.2/
(DIR) Post #9vdUimxyEF4MyDKVDk by dredmorbius@mastodon.cloud
2020-06-01T03:41:27Z
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- Likewise adding fresh/dried fruit; chopped dates, raisins, cranberries, dried apricot, fresh apple. Prolly w/ walnuts.- For dough prep, longer seems generally better. It seems hard to over-proof, though sweet spot seems 2-4 hours warm. 8-12hr isn't too much. 12-48hr cold is ideal.- One batch of pizza dough DID over-proove, after a couple of weeks in the fridge. But it's good for at least a week. Best w/in 2-4 days though.- Crumpets remain my go-to for discard. Still need rings.3/
(DIR) Post #9vdUinG391WzsHmwOu by dredmorbius@mastodon.cloud
2020-06-01T03:46:57Z
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And again I'm still totally learning. Until April 2020 I'd tried sourdough 2-4 times but never succeeded. Still learning. bits.- Whole wheat is amazeballs for kicking starter up a notch. Not necessary, but even just 25% in a feed makes a difference. Doesn't. have to be every time.- Still want to try a 100% WW loaf...- Even shitty 100% bleached AP has made delish bread.- Once you've got good starter, give it time and conditions to work w/ your dough.- Buy a scale if you can.4/
(DIR) Post #9vdUinXm57i2lG561o by dredmorbius@mastodon.cloud
2020-06-01T03:52:25Z
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- Don't use a glass baking dish as a steam pan. Pyrex at 550F/290C will shatter when you add boiling hot water to it. :neko_smiley: I now use an aluminium baking tray w/ about 1 litre cold water added as I start oven preheat. (1.5l is too much.)- Making rolls, my scores always bake over in a way I don't like (about 3 attempts so far). Trying to sort that.- More moisture/steam is better for oven spring.- Parchment /baking paper is amazing.5/
(DIR) Post #9vdUio0qL2xgDPgJKy by penguin42@mastodon.org.uk
2020-06-01T10:20:06Z
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@dredmorbius Oh the pyrex one is fun; I've only seen the demo with ice water - but I guess that's still a 190c differential.(I guess this may depend whether your pyrex is real/old pyrex or not)
(DIR) Post #9veMF862UvqhLEPUki by dredmorbius@mastodon.cloud
2020-06-01T20:19:55Z
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@penguin42 Yeah. The issue was raising the water level itself, shifting the temp gradient. The dish survived the first baking, a top-off-in-process ... not so much.