▲ 2 r/kickstarter
Steam injection system for home bakers launched on Kickstarter
I’ve been working on this product for a few years now and finally launched. You can see the campaign below
https://www.kickstarter.com/projects/u-steam/u-steam-a-better-way-to-steam-bake-at-home
I’ve been blown away by the support and can’t wait to see where we land at the end of the campaign.
u/ninjapickle24 — 6 days ago
▲ 829 r/Breadit
Baguette Improvement
Still on the grind for an elite baguette. Getting better but lots of practice ahead.
Wish there was an easy low/no waste way to practice baguette shaping vs needing to make tons of bread.
Recipe is here from the perfect loaf. Such a killer recipe.
I have found the technique to put dough in the fridge after a short warm bulk to be really powerful even outside of baguettes.
u/ninjapickle24 — 2 months ago
▲ 173 r/Breadit
Herbs de Provence makes the best smelling sourdough
These turned out amazing, but no crumb pics because I baked them for a friend hosting a large event. Had to give him the glory of cutting them open.
I pushed the fermentation farther than normal which I think affected the ear formation. But these were well risen and so hollow sounding when tapped. Extremely light and airy.
This made 5 700g loaves that I baked all at once. General formula (inspired by the perfect loaf olive sourdough):
70% hydration
2% salt
20% starter
10% garlic and herb infused olive oil
7-10g herb de Provence is a good baseline, but use your judgement
Zest and juice of 1 lemon
Used a mature 12 hr old starter
Bulk started at 6pm
Did 3 folds an hour apart
Shaped and put in fridge at midnight
Baked the next day at 8pm
u/ninjapickle24 — 3 months ago
▲ 24 r/Breadit
Toasted corn flour sourdough
This recipe makes 3 600g loaves
900g bread flour
630g water (70%)
18g salt (2%)
160g starter (18%)
95g toasted corn flour (10.5%)
Start by toasting the corn flour in a pan until slightly darkened and fragrant. I toasted mine for a bit over 5 min on medium high heat.
Combine bread flour, corn flour, and water for a 30 min autolyse.
Mix in salt and starter until well combined and gluten is more developed. I mixed mine for about 7 minutes in a kitchen aid stand mixer on speed 3.
Total room temp fermentation time was 7 hours
Bulk start: 11:45am
1st fold: 12:15pm
2nd fold: 1:00pm
3rd fold: 4:35pm (I had to step out for a while lol)
Shaped at 5:45pm
Fridge at 6:45pm (wasn’t quite where I wanted it after shaping so I left it out for another hour)
Baked next morning at 8am. Oven pre-heated at 500f for an hour.
Baked 20 minutes with steam, another 30 without. These turned out great with beautiful color and delicious savory corn flavor.
u/ninjapickle24 — 3 months ago