tekobo Posted July 4, 2024 Author Report Posted July 4, 2024 I realise now that I should have said I was freaked by savoury porridge not savoury grits. Will take the leap soon, I promise! 1 2
David Chang Posted July 8, 2024 Report Posted July 8, 2024 made pan de cristal today 100% hydration caputo nuvola super W320. overnight levain and poolish preferments. not the crumb i was looking for but still tastes ok.. 7
Pequod Posted July 8, 2024 Report Posted July 8, 2024 Yesterday was market day at Woodson’s Mill, a still functioning 18th century water powered mill here in central VA. Deep Roots Milling mills regional grains once a month and then sells their flours the following weekend. So I hauled my sorry keister down there to bag me some flour. This loaf is 70% Deep Roots Silver Bread Flour (80% extraction) + home milled yecora rojo (15%), spelt (10%) and rye (5%). 80% hydration. 7
Cheesehead_Griller Posted July 9, 2024 Report Posted July 9, 2024 14 hours ago, Pequod said: Yesterday was market day at Woodson’s Mill, a still functioning 18th century water powered mill here in central VA. Deep Roots Milling mills regional grains once a month and then sells their flours the following weekend. So I hauled my sorry keister down there to bag me some flour. This loaf is 70% Deep Roots Silver Bread Flour (80% extraction) + home milled yecora rojo (15%), spelt (10%) and rye (5%). 80% hydration. So cool that the mill is still operational.
David Chang Posted July 16, 2024 Report Posted July 16, 2024 baguettes with 3x pre-ferments (poolish + pasta di riporto + levain) caputo nuvola super 7
tekobo Posted July 16, 2024 Author Report Posted July 16, 2024 Beautiful baguettes @David Chang. My favourite. What do you do with them with you have them in quantities such as this? Freeze? Gift? Gorge? I vote for gorging. 1 1
David Chang Posted July 17, 2024 Report Posted July 17, 2024 3 hours ago, tekobo said: Beautiful baguettes @David Chang. My favourite. What do you do with them with you have them in quantities such as this? Freeze? Gift? Gorge? I vote for gorging. gave most away to the office. next time i will try to park bake and see how they taste after frozen and finished baking.. 3
Pequod Posted July 29, 2024 Report Posted July 29, 2024 Desem with 100% Deep Roots Milling Silver AP flour, which is 80% extraction Nueast hard red wheat. Nueast is regional, suited for our mid-Atlantic/southern climate, and also used by Carolina Ground. Nueast has a distinctly nutty flavor. 5
David Chang Posted August 1, 2024 Report Posted August 1, 2024 starting to use my aliquot jar to measure bulk fermentation more accurately.. 4
David Chang Posted August 28, 2024 Report Posted August 28, 2024 from a recipe that popped in my ig feed. no levain, just straight starter plus honey.. 2
David Chang Posted September 2, 2024 Report Posted September 2, 2024 sourdough baguettes with La Sauvage T65 and the resulting iberico ham sandwich 5
C6Bill Posted September 2, 2024 Report Posted September 2, 2024 On 8/28/2024 at 10:09 AM, David Chang said: from a recipe that popped in my ig feed. no levain, just straight starter plus honey.. How much honey ? 1
David Chang Posted September 2, 2024 Report Posted September 2, 2024 17 minutes ago, C6Bill said: How much honey ? 2% of the weight of flour 1
David Chang Posted September 5, 2024 Report Posted September 5, 2024 2-day cold fermentation. not a huge difference to baking overnight fermentation.. 4
David Chang Posted September 24, 2024 Report Posted September 24, 2024 (edited) ciabatta using 4 different types of overnight preferments the bulk fermentation was too long.. Edited September 24, 2024 by David Chang 2
