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    Sour dough bread

    Deleted
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    Sour dough bread

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    Sour dough bread

    It seems a complicated task, once the process is understood, making a loaf should not encroach on one’s daily routine- fact remains proper artisan sourdough is quite expensive, yet home made sourdough is a joy to make, better bread and joy to consume too. Supermarket sourdough bread leaves one...
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    Sour dough bread

    Culture needs feeding every 24 hours when it is at ambient temperature Activity is slow during winter and faster in summer. Starter stored in fridge, activity will a lot slower, started frozen, activity will be in hibernation What you are at present storing in the fridge*. Take 33 gm out of...
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    Sour dough bread

    Put the starter in the fridge. If it has not been in the fridge, take 30 gm out of the jar, add 30 flour and 30 water, stir and place in fridge. No more feeding required till you need to make bread. Post 91 is an example of prepairing preferment
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    Advice? -Ferroli 701 heating turning off/on?

    Hurray. Finally reached the finishing line. There are two LEDs, one for heating and other for hot water. Led will drop out like you have found when overshoot occurs. Have you checked the resistance of the working sensor against what is not working. Bear in mind, visually these might look...
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    Sour dough bread

    You say as though there is something missing
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    Sour dough bread

    Do not know what the author is getting at I do not use sugar or honey. Ingredient amounts are what I would use. Hydration is low, I would add 375 gm of water to 500 gm flour, then I am used to handling dough like that How did you create dampness in the oven during oven spring stage? Compare the...
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    Sour dough bread

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    Sour dough bread

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    Sour dough bread

    Progress this morning Overnight in the fridge. Dough has risen more Heated Dutch oven at 250 degrees and then placed dough in the Dutch oven, scored the dough, baked at 220 30 minutes later
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    Sour dough bread

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    Sour dough bread

    How much flour did you use. Let me know what quantity, will work out ingredient amounts for your next bake. After making dough, I let it rest for two hours, added salt and kneaded the dough for about 5 minutes. After that 5 or 6 stretch and folds to strengthen the dough. To finally half the...
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    Sour dough bread

    Will double in size
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    Sour dough bread

    Final shaping and into the Benetton, overnight in fridge to bake tomorrow
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    Sour dough bread

    The culture goes in the fridge. That culture is 1/3 volume plus 1/3 water and 1/3 flour. Mix and place atop the fridge. It will ready for use in 5.5-6.5 hours later Will be dividing this dough and shaping it around 9.30pm
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    Ideal Vogue combi. Range rating, or the lack of ......

    My preference is Evohome which is more flexible to use Ideal after service is very good. That is from personal experience as an installer and service engineer In many cases boilers go on fire due to lack of proper service. Many companies and installers fail to carry service as detailed in the...
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    Sour dough bread

    By 15.15 the starter had peaked and was now collapsing as evidenced by the marks on the measuring jug Have now mixed the dough. For this lot I have added seeds Try toasting your bread under the grill
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    Sour dough bread

    At 12.45pm Can clearly see the surface is concave as starter is actively growing and at 400 mark ( already doubled in volume)
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    Sour dough bread

    Top picture Mixed starter at 8.15 am (200 gm) and fed the culture ( 40 flour and 40 water). Cleaned the container walls with spatula Culture jar in fridge now and starter placed on top of the fridge which should double in size by 2.15pm. Will post further pictures to to show different stages.
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