Posts by baltauger@mastodon.gamedev.place
 (DIR) Post #AD6JSUgvFJruSP95VY by baltauger@mastodon.gamedev.place
       2021-11-05T19:28:11Z
       
       0 likes, 1 repeats
       
       November means only one thing: it's homemade panettone time! Made with natural levain so you need to be extra patient: 12 hours priming the starter, 24 hours of initial cold rise, then at least 12 hours until it rises high enough in the paper mold. After it's cooked it's also recommended to wait at least 24 hours before eating it so that flavors can keep developing and all the CO2 evaporates. Results tomorrow! @hob
       
 (DIR) Post #AJiqSL0mMCskYVZSMa by baltauger@mastodon.gamedev.place
       2022-05-22T21:05:59Z
       
       1 likes, 0 repeats
       
       Tintin bread? Tintin bread. @hob
       
 (DIR) Post #APyPs2bwBeo0vB7GpE by baltauger@mastodon.gamedev.place
       2022-11-25T09:18:22Z
       
       0 likes, 1 repeats
       
       My kid listens ONCE to the "lo-fi beats" playlist on Spotify without turning the temp session thing on and now my recommendations arre totally polluted by puny 1:30 muzak tracks, with no way of making it clear that I do not want any of those anymore.Moreover those artists seemingly abuse spotify's algo by making 1-track albums for each of their "releases".Don't want to go nuclear by nuking my account and starting over, but I just might
       
 (DIR) Post #ARsf1YO6MjFrNha6Yy by baltauger@mastodon.gamedev.place
       2023-01-21T21:42:49Z
       
       0 likes, 1 repeats
       
       I accidentally Tourte de Seigle'd this afternoon... I also made Challah bread but people started digging into it before I could take a pic! @hob #rye #bread #baking
       
 (DIR) Post #AVFkiJfXBZEVrVv0Nc by baltauger@mastodon.gamedev.place
       2023-05-01T17:18:09Z
       
       2 likes, 2 repeats
       
       A family favourite in this 1st of May: Matlou3, or "Pain semoule" - pan-cooked, leavened semolina bread. Keeps fresh for a long time but it never lasts long enough!#baking #bread
       
 (DIR) Post #AVK86i7azwFsEEU7Zw by baltauger@mastodon.gamedev.place
       2023-05-04T21:21:57Z
       
       1 likes, 0 repeats
       
       @piggo pan-cooking requires some faffing around with the transference to the pan and adjusting to the right height so the entire loaf cooks properly (in my case I needed to flatten it down to around 1cm before proofing to get an even bake). Originally it should be cooked in a tajine which radiates heat much better than nonstick aluminium. Super glad the oven worked out and great idea on adding poppy seeds! I will try them in my next attempt
       
 (DIR) Post #AYvw6eZ2gfymbjtUrw by baltauger@mastodon.gamedev.place
       2023-08-20T20:17:25Z
       
       0 likes, 0 repeats
       
       I need help from the #bread #baking community. Lately my sourdough loaves have begun puffing up from the bottom, and sometimes cracking, as can be seen on the photo. They are as tasty as ever, but there must be something that I'm doing differently that's causing this. Is it thermal shock in the oven? Should I allow it to rest in the banneton a bit more? Is it because it's summer? Help