Recipe from the fellow redditor
100% rye is easier to work with, compared to 90% rye recipe that I’ve tried earlier (the perfect loaf)
And we’re using NZ Stoneground rye to support our local economy 🤝
Made 2 loaves but cant cut to check the crumb because they are for my work dad and my partner’s work unc.
Smell soooooooooo good. Ah I love a fresh bake bread (and everything fresh out of the oven in general)
The big boy is jalapeños and small one is plain.
Additional pic of the diy dutch oven lol
Loaf 15 and loaf 16
The smell of fresh bake bread is sooooooo good. Judging from the oven spring, I hope those turn out okay. Cant do the cross section as I’m giving them to my work friend and my partner’s work friend.
Small one is plain, the big boy is jalapeños.
Ingredient
Warm water 590g
Starter 170g
Flour 840g —— bread flour 740 wholemeal 100
Salt 17g
Mix everything (not salt) and knead until dough can form a ball
Rest 1 hr
Mix in salt
2 s&f
2 coil fold
Bulk until 80% rise (final dough temp 21c)
Cold retard 24hrs
Bake on diy dutch oven (roast pan and baking sheet) 250c lid on 25mins (score at 6mins) then 205c lid off for 25mins(big loaf)/ 20mins(small loaf)
Thai chilli jam
Peanut butter and raspberry jam
My 11th loaf 😌
Chicken out and stop the BF at around 95% I think i should let it go over 100% 🙃
Recipe
- 450g bread flour
- 300g water
- 100g starter (bread flour + wholemeal)
- 10 salt
- poppy seed (not sure the amount - just vibing it)
Step
- autolyse flour+water for a bit over 1 hr
- mix in starter, let it sit for 30mins
- mix in salt, let it sit for 30mins
- 6 rounds of s&f - poppy seeds in from round 5th
- dough temp after s&f was 20c and drop to 18c later
- room temp was around 15-18c so the bulk fermentation start at 1pm and done at 3.30am (dough was rise about 95%, and yes I set the alarm to shape the dough 🙃)
- cold retard about 15hrs
- open bake at 240c with hot water tray 32mins (score at 7mins) and continue 220c without water tray 25mins
I think my crumb is getting better (?)
Recipe
- 450g bread flour
- 300g water
- 100g starter (bread flour + wholemeal)
- 10 salt
Step
- autolyse flour+water for a bit over 1 hr
- mix in starter, let it sit for 20mins
- mix in salt, let it sit for 20mins
- 6 rounds of s&f
- dough temp was 20c
- room temp was around 15-18c so the bulk fermentation start at 9am and done at 11pm (dough was rise about 80-85%)
- overnight cold retard about 12hrs
- bake at 240c lid on 32mins (score at 7mins) and 220c lid off 25mins using dutch oven
And a plum wine (2026 edition) in the background
Crumb read please.
It’s my 2nd loaf. I think it is under fermented. I started mixing at 9am and put them in the fridge around 8.30pm. It was 75% in size.
Should i push further to 100% for next time?
Recipe
- 450g bread flour
- 300g water
- 100g starter (bread flour + wholemeal)
- 10 salt
Step
- autolyse flour+water for a bit over 1 hr
- mix in starter
- mix in salt
- 4 rounds of s&f
- dough temp was 21c
- bulk fermentation start at 11am and done at 8pm (dough was rise 75%)
- overnight cold retard about 15hrs
- bake at 250c lid on 30mins and 220c lid off 25mins
- wait 2 hrs to slice
I was using enamel roasted pan since we dont have cast iron at home. I think doesnt retain heat well.
First loaf of my post-covid sourdough redemption.
Looks promising, but it was overfermented at the bulk fermentation step. Dough was stringy when dumping out of the container. Shaping was a nightmare. Cold retard was forever (in my head - the actual time was just 8hrs). However, the final product looks better than I thought! A bit gummy but nothing can't be fixed with a toaster lol
The basic recipe (made 2 small loaves)
- 450g flour
- 300g water
- 100g starter
- 10 salt
Step
- Autolyse 30 mins
- Mix in starter, let it sit 30 mins, then mix in salt
- Stretch & fold 4 times, 20 mins interval
- Bulk fermentation took about 12hrs - this is where i think it went wrong. I use the aliquot method and wait until the small container puff up fully
- Dump the container and pre shaping. It was stringy to the point that I was so deflated
- Decided to shaping and put them in the fridge until the next morning
- Bake in pre-heated dutch oven 8 mins scoring, 20mins lid on, 20 mins lid off
- Wait for about an hour before slicing.
Also crumb reader would be appreciate! I would like to troubleshooting my loaf as well 🙏
First loaf of my post-covid sourdough redemption.
Looks promising, but it was overfermented at the bulk fermentation step. Dough was stringy when dumping out of the container. Shaping was a nightmare. Cold retard was forever (in my head - the actual time was just 8hrs). However, the final product looks better than I thought! A bit gummy but nothing can't be fixed with a toaster lol
Good use of a leftover donut that I hid them in a freezer from a few weeks ago. Toasted them and mix in with reduced apple cider swirl.
Base ice cream from David Lebovitz’s vanilla ice cream (Philadelphia style)
31st Aug will be their last day
Hello team. Excited to restart the journey after a major setback during COVID. This time I got a head start starter from my neighbour.
Here’s what I’ve done so far.
D1 - First feed at 9pm. Ratio was 1:1:1 (100g starter)
D2 - The first pic was taken at 9am. Looks like there was little to no activity overnight. The second pic was taken at 5pm, and the starter did not go over the highest line.
We’re in winter now, and the temp in my place is around 10-15c. I leave the starter container on my desk the whole day which got some sun. Also, I would like to avoid leaving the starter container in the oven with the light on because I live in a shared house, so I'm trying to be mindful of the common area.
My question is: should I wait until it reaches the peak (double in height), or should I feed it again after 24 hours from the first feed?
Thank you!
Beef cheek with red wine, charred broccolini and shrimp head butter mashed potato. Took me 5hrs and a new kmart discount casserole pot to complete the quest. This dish is recreated based on a combination of my partner’s 2 fav dish - beef cheek from Tahu (Gisborne) and crab paste mashed potato from Rothko (Matakana).
Bonus pic for Pau ooshie. I did my first ooshie trade and omg it is so cute!
Street corn salad for a good snack. Crumbly goat cheese and extra hot sauce as a variation in each serve.
And lots of coriander 🍀
First time making stracciatella. Kinda fun. I like it.
Recipe from Geoffscanteen on insta
I dont think I’ve come across any Japanese restaurants in AKL that have ochazuke on the menu (apart from one on the corner of shortland st. that already closed down RIP)
Jasmine matcha stracciatella is using the same base with Jasmine guava that i churned yesterday, so same taste nothing new. However, first time making stracciatella. It’s kinda fun.
Lovely flavour but the texture is not quite there yet. Got a recipe from Geoffscanteen which i put in the calculator and still missing something to help with texture but my intrusive thoughts take over and decided to run with it.
Next time I think I’ll stick to Dana cree’s philly base