or Connect
New Posts  All Forums:

Posts by butzy

Hummous and bread. Turned out to be a quite expesive dish as I burned out the motor of the blender
Brunch was a little bit of left over pork curry, with a boiled egg and sourdough bread. I quite often eat left over's for brunch.....
@kokopuffs Thanks. I understood you incorrect. I thought you said that it wasn't a good idea and I was wondering why, because as far as  I understand  a slow fermentation is benificial to the flavour of the bread. I am not very good at the terminology (yet), so decided to query this. Glad I did so at least I understood that slow fermentation stuff correct   I did retard it on purpose and finished off the baking the next day. The time in the fridge was about 18...
Thanks @kokopuffs   The reason I proofed in the fridge is that I had some people coming in unexpected and knew I wouldn't have time to finish off proofing and baking. But why is it normally a bad idea?
I did another 2 loaves yesterday and they definitely are better, but still not like they used to be. What I did: I used less water, by about 30 ml, kneaded a bit longer, about 10 minutes (quite hard work at 40 oC = 105 F). Then the usual stretch and folds etc. I used rice flours in the bannetons and did the proofing (or is it proving) in the fridge. I baked in a well preheated oven and cast iron pot for about 40 minutes in total. The dough didn't stick to the bannetons...
Congrats Hank, well done! I've been lazy in this challenge and i am using the same excuse as Ordo. It's just been too hot here. Looking forward to the next challenge
Just be a bit careful, since you are German, you will be used to the metric system. A lot of the American books (and some British) use the imperial system (oz, ounces, fluid ounces, pounds, gallons etc). Note as well: the USA gallon and UK gallon are not the same, neither are the ounces. Hope this helps
Thanks all! I am making some more loaves later this week. I will try the rice flour in the bannetons instead of normal flour. Does it really make that much of a difference? I guess I will know quick enough I do weigh everything and will reduce the water by about 25 ml (gram) and take it from there (go by feel as I have made this bread successfully in the past). Luckily even the poor looking bread of the last attempts was still very tasty.
I have been making sourdough bread for a while and have been quite pleased with the results. But my last 2 attempts haven't been very good and the only thing that really differs is that we are at the start of the rainy season and it is now much more humid than normal.   What happens is that the dough seems much more sticky and less firm as compared to normal, and after proofing in the bannetons, the dough sticks to the linen and doesn't come out properly (doesn't...
Mine take about 12 to 15 minutes. I am planning to try one on the charcoal kettle braai. That should be quick!
New Posts  All Forums: