Okay but what if I'm generally good at everything and this tactic keeps working for me and I just accumulate obscure skills
It isn't cerebral or anything, but I really appreciated how the 300lb slab of meat typically only used brute force when pushed, at least from what I remember of the first season
Now
My wife and I have four
You better start showing Plague Daddy, Prince of Decay, God of Chaos Nurgle some goddamn respect
Mind elaborating on the other threats?
But, it's a slur when it's used as a slur. When used to mean reduce, or slow, it's just a word.
Airbus planes is it, bread bakers use it, and it's perfectly inoffensive. Or, rather, it should be
Will this affect cpu prices? I don't know much about my computer's gut's guts
I'm waiting for the inevitable immigration programs that countries are gonna roll out to make it easier/more attractive for educated Americans
Yes, this is "my" country, but fixing the gaping wound it's got now won't solve all the other more insidious issues
Sound like warlord-class, to me
We got a package, I saw the sticker, and understood the opportunity I had been given
Definitely not, she's the least threatening cat on earth
This is rainy. As a kitten we jokingly named her soccer ball because of her markings, but as time goes on she's started to physically resemble one more and more
She's dumb as a box of rocks, but she's cute and she's happy, so that's all that matters
Just another batch, these took a very long time to ferment and shape, since the dough was at 70° the entire day. Mixed at at 10am, put the loaves in the fridge around 7pm.
The crumb isn't as even as I'd like, but it's better.
The better of the two proofed for about 18 hours and the other was closer to 12
Incredibly fine strands of gluten, very pretty
Having just bought Open Crumb Mastery by Trevor Wilson (not a plug, just a genuine wealth of information), I proceeded to not read it and do an experiment on a whim, with not much thought behind it.
I've always wondered about the function of the bulk fermentation(BF) vs the final proof in a banneton. I just couldn't find, through my own reasoning, why the biological processes that happen during the BF couldn't happen after shaping, simply with a longer final proof.
What I was trying to avoid was handling the dough after it had started to accumulate gas.
SO, I used the tartine country loaf, as usual, but cut the BF to like 45 minutes or maybe an hour, then shaped into loaves. The super flat loaf proofed for like five hours at room temp, then was baked. The slightly better one proofed in the fridge for 18ish hours.
My thinking is that, since this is such a slow recipe to begin with, neither of these alterations gave the organisms time to "activate" and begin properly fermenting/leavening the dough.
Still smells fucking stellar, though.
Lemme know what you think, I'd also welcome a good discussion about really open crumb
No crumb pictures, but, like, are they really necessary?
So this is the tartine country loaf again, albeit a bit sped up. I feed the starter at 7am, kept it in the oven with the light on until like 1pm, then made the loaves as usual.
Major difference is that I've only been feeding my stater every two to four days, so the microbiome is all out of whack.
Not sure how this combination of decent oven spring, yet absolutely zero ear is possible, but here we are.
Its partner is in the fridge, I'm guessing it'll be significantly over-proofed
These two were originally intended to be a modification of the tartine country loaf with 300g starter instead of 200g and subtract the extra 100g from the 1000g that go into the final dough.
I did the numbers in my head on the fly and think I dropped 100g somewhere, so after mixing, the dough was suuuuper hydrated, like 90% or so. So like 40 minutes after mixing, I added 50ish grams of all purpose and mixed that in.
After a few turns by hand and one proper tri-fold, I proceeded to forget about it for maybe 5 hours, but which point it was super pillowy she far past ideal for shaping, but I very gently made it work.
The results taste good, but the crumb is gummy and the holes are horribly distributed.
Lemme know what you think
Words fail me. The crust is crispy, light, and wonderful, the crumb is airy, stretchy, and tastes unbelievable. Everything about it is just, SO DAMN GOOD.
I previously doubted if it was worth $300, but I might be rethinking that
First off, because I abused the shit out of my starter over Thanksgiving, I couldn't use it, so this is the "white bread with poolish" from FWSY. Not my favorite, but it'll do in a pinch.
Basically, you mix a teensy bit of yeast in with a few hundred grams of a 50/50 water/flour mixture the night before, then follow regular sourdough procedures the next day.
With that said, this crust got really really crisp as you can see. Overall I like it (Don't tell my mom, but I HIGHLY doubt it's three hundred bucks better), it's quite good, though.
Butt, there is one small problem with my shaping technique, as you'll see at the end of the pictures
The issue in question ^
And some sub buns I made for my wife. First batch was OBVIOUSLY a failure, not sourdough though, so if I must be tarred and feathered, so be it
I mentioned the challenger bread pan to my mom in passing like 4 months ago, commenting on how it's far to expensive for what's, realistically, a one-trick pony.
Lo and behold, a heavy-ass package showed up and she told me to open it.
I'm very very excited to try it out
As usual, tartine country loaf, I slightly altered the scoring I normally do, which got me the nice ear on the left loaf
The score was more like ) instead of |
Ol' Reliable
I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.
Only alteration was that, instead of feeding the starter the night before, I mixed about a 50/50 ripe starter to fresh flour mixture this morning.
Autolyse: 700g cold water, 200g leaven, 900g AP, 100g semolina flour, mix by hand, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment probably 6 hours, turned every 30min for the first
After BF, removed, form rounds and rested for 15ish min
Shaped into loaves and proof next to preheating oven for an hour, the other proofed in the fridge overnight and is the first and second images
The video on pinball machines was absolutely incredible