▲ 2 r/raresnacksTR
aranızda bunlar birini deneyen oldu mu? varsa tavsiyelerinizi bekliyorum.
u/lotuscheesecake35 — 18 hours ago
u/lotuscheesecake35
▲ 92 r/Pizza
Tried making Detroit-style pizza for the first time. What do you guys think?
u/lotuscheesecake35 — 1 day ago
▲ 49 r/Breadit
Little more brown crust
500g flour with 12.5g protein
340ml whey
100g starter
10g salt
no autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.
u/lotuscheesecake35 — 1 day ago
▲ 27 r/Sourdough
Little more brown crust
500g flour with 12.5g protein
340ml whey
100g starter
10g salt
no autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.
u/lotuscheesecake35 — 1 day ago
▲ 7 r/Sourdough
The sourdough bread I baked today is a gift for my friend who came to visit!
500g flour with 12.5g protein
350ml whey
100g starter
10g salt
30 min autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.
u/lotuscheesecake35 — 2 days ago
▲ 25 r/Breadit
The sourdough bread I baked today is a gift for my friend who came to visit!
u/lotuscheesecake35 — 2 days ago
▲ 62 r/Sourdough
What do you think of my bread?
500g flour with 12.5g protein
340ml whey
100g starter
10g salt
30 min autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.
u/lotuscheesecake35 — 4 days ago
▲ 38 r/Breadit
what do you think of my bread?
500g flour with 12.5g protein
340ml whey
100g starter
10g salt
30 min autolysis
4 folds with 30 min intervals
First stretch and fold, others coil fold
Total 3 hours 30 min bulk fermentation
15 min steaming in the tray, total 40 min baking
First 15 minutes at 230 degrees Celsius, remaining time at 210 degrees Celsius. Internal bread temperature 98 degrees Celsius.
u/lotuscheesecake35 — 4 days ago
▲ 30 r/Sourdough
My first focaccia. With Mihaliç Cheese, rosemary, rock salt and my olive oil brewed with mountain thyme.
https://www.reddit.com/r/Sourdough/s/I36NRF4aRF
I followed the recipe in the link. In addition to the recipe, I let it ferment in cold for 12-16 hours and then let it rise in the baking tray at room temperature for another 4 hours.
u/lotuscheesecake35 — 7 days ago
▲ 129 r/focaccia
This time i tried with chili oil pepper flake and smoky paprika. It has more characteristic taste.
u/lotuscheesecake35 — 7 days ago
▲ 152 r/focaccia
My first focaccia. With Mihaliç cheese, rosemary and rock salt.
u/lotuscheesecake35 — 10 days ago