If I shoot it from just the right angle you almost can’t see the shaping error.
75% bread flour, 25% khorasan, 80% hydration.
They were short on staff because of Trump.
LOOK, A SQUIRREL!
Sounds like a good description of the guy who just tried to fire the entire FAA.
Trump killed 67 Americans and it’s still January 2025.
Pedo guy Elon Musk, the pedo, wants to sue for libel?
This is why we can’t have nice things.
It’s actually a brilliant scheme.
First you owe rent, then you get evicted, then you declare bankruptcy, then you're homeless and don’t owe the rent anymore.
Seems you don’t understand how often people just click ‘OK’ without thinking.
If it’s wireless someone will be sent porn by the creep 2 rows back.
How about something of no interest, but a red ‘1’?
If only you could tap the icon to see what’s on that tab.
I guess we’ll never know.
Bonus reply from a different SovCit
- 75% bread flour
- 25% khorasan flour
- 80% hydration
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
edit: To those asking, tastes good, but slightly underproofed.
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
Sourdough bâtard popped a lovely ear
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
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I assume downvotes mean “get lost”