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Eric Hameleers
Works at IBM
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Eric Hameleers

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Drove to the Koningshoeven during lunch break (that is the abbey where La Trappe trappist beers are brewed) for some bottles oak-aged La Trappe Quadrupel "batch 20". Can't wait to try one this evening.
And I need to get back there with my wife, for some good food & drink at the "Proeflokaal" next to the brewery... what a nice ambiance!
Daniele Pantaleo (ozone89)'s profile photoJennifer Doering's profile photo
Oh cool!  Still active as a community?  I've got a soft spot for Cistercians/Trappists. 
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Eric Hameleers

Wild-Yeast Fermented Breads  - 
Eric Hameleers originally shared:
My son wanted me to score the bread in a smiley pattern but it turned out more like a Hallowe'en monster...

Anyway, this sourdough loaf was created using another dynamic than my usual "bake during a weekend day".
The 100 gr starter (100% hydration) was raised from a tablespoon starting at 18:00 in the evening. The dough (totalling 250 gr WW flour, 150 gr Waldkorn mix, 50 gr AP flour, 330 gr water, 15 gr vegetable oil and 7 gr salt) was then created using this starter 6 hours later (all ingredients except oil and salt autolysed for 25 minutes at midnight, then hand-kneaded for 10 minutes).
The covered dough ball was left on the kitchen counter at room temperature (I had a good night's sleep) until 08:00 the next morning at which time it had about tripled in size.
The dough was deflated carefully, pre-shaped, bench-rested for 15 minutes and then shaped into a boule and put into a basket. The basket went into the fridge inside a sealed plastic bag.
Off to work.
Came back home at 18:00 that evening, moved the basked from the fridge to the kitchen table (dough had doubled in size during the day) and set the oven to pre-heat to 250C for an hour, with a pizza stone inside.
At 19:00 the basket was turned over and the dough dumped onto a silicone mat. Scored he bread with a smiley pattern and shoved it onto the pizza stone.
Baked during 20 minutes at 240 C with steam, then 20 minutes at 210 C without steam.
The result: impressive oven bloom, yummy bread with only a hint of more sourness than my usual weekend breads that 'only' take 10 hours from start to finish.

Wilco Roos's profile photoMike Evans's profile photoRob Bonewitz's profile photo
I like it!
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Eric Hameleers

Wild-Yeast Fermented Breads  - 
Great oven spring for my first bake using a cloth-lined proofing basket.
This is my weekend sourdough recipe (I bake several during the weekend to get the family through the week on good food), but I usually bake my breads as an oblong shape instead of a boule. An oblong shape yields better slices to take to work as lunch.

Bulk fermentation time has slowly been extended during the past months, it's around 8 to 9 hours nowadays. Second proofing time after pre-shaping & shaping was 2 hours. All at room (kitchen) temperatures.
Smells great.
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Eric Hameleers

Wild-Yeast Fermented Breads  - 
An interesting documentary from the dutch public television program "Keuringsdienst van Waarde" (dutch spoken but with english subtitles): .

The documentary discusses the lack of regulation in the Netherlands with regard to the name "sourdough bread". As a consequence, 90+% of all commercial sourdough bread sold in the Netherlands is actually not sourdough at all, but contains a small quantity (1%) of sourdough powder, used as a flavoring ingredient instead of a leavening ingredient.
And the public are willing to pay a higher price for fake sourdough bread because they are unaware.
Some embarrassing lack of fundamental baking knowledge is being displayed by some "bakers" in the documentary.
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Eric Hameleers

Wild-Yeast Fermented Breads  - 
I have baking with my two white flour based sourdough cultures for nine months, and I thought it was time to create a rye sourdough starter out of a white flour starter, to see how different the breads would be using this new starter.
My first attempt (a buckwheat and dried cherry sourdough bread) failed miserably because the dough collapsed just when I wanted to bake it (way overproofed? Too much buckwheat?). I still baked the sticky mess in a dutch oven to keep it together somewhat... and the result was a very nicely tasting clump of very dense bread.

The second attempt went a lot better.
Using Martin Johansson's recipe for Rye and Honey sourdough, I ended up with the big loaf in the pictures. I never had a sourdough grow so much in volume during its bulk fermentation and proofing stages, it was amazing! This time, the dough kept its strength and structure and gave a perfect result. The added honey creates a beautiful dark and tasty crust, and the crumb is soft, with a delicious blend of the rye and acacia honey.
I never cared much for the rye bread we can buy in the shops here in the Netherlands, but I had been adding 10% rye to my whole-wheat sourdough breads lately and that really improved the flavor of my breads. I am glad I finally tried increasing the rye percentage.

Here's the recipe I followed (slightly adapted from the book):

The night before you bake, create a levain - mix the following and leave to develop overnight (covered):
- 50 gr rye sourdough (100% hydration)
- 150 gr water
- 65 gr rye flour (I used stone-milled whole-grain flour)
- 35 gr whole wheat flour

The next day (in my case, appr. 10 hours later), mix the following together and leave to autolyse for 30 minutes:
- yesterday's levain
- 30 gr honey
- 165 gr water
- 325 gr strong white flour (I used  200 gr wholewheat and 100 gr plain flour instead)
- 75 gr rye flour

After the 30 minutes autolyse, mix into the dough:
- 8 gr salt

Knead the dough by hand for 10 minutes, then leave it in a covered bowl for its bulk fermentation stage. The recipe estimates 3 to 5 hours but after 3 hours my dough had expanded to more than double the original volume so at that point I continued with the recipe.

Gently press the air out of the dough and fold it into a ball: stretch a bit of the dough to the side and fold it back to the center. Repeat this while rotating the mass of dough. This brings some tension into the skin of the dough ball you are forming.

Dust a round proofing basket with flour (or use any kind of bowl lined with a tea towel and sprinkle the towel generously with flour), and place the dough in the basket with the seam down (the seam-side will be facing upward in the oven, thus creating opportunity for the bread to crack open while baking). Cover the basket (or place it inside a big plastic shopping bag) to prevent draught from messing with it and leave it alone in your kitchen for a further 1.5 hours of proofing. 

In the meantime, place an oven stone or pizza stone roughly in the middle of your oven, a metal tray on the oven floor and pre-heat it to 240 C,

When the dough has proofed sufficiently (and roughly doubled in volume again), turn over the basket onto a silicone mat or baking parchment, and shove that onto the baking stone in the oven.
Pour a cup of cold water into the metal tray on the oven floor - that will produce steam and develop a great crust.

Bake for 20 minutes on 240 C with the steam, then lower the temp to 210 C, open the oven door slightly to let the steam escape, close the door and bake for a further 20 minutes.

The smell! The flavor! One of my best.
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I must try this recipe. Thanks a lot 
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Eric Hameleers

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Hmmm. The document states that "since the decision to adopt systemd was passed in Debian, a large percentage of their development team has quit the project". I only know of a handful of Debian developers who resigned. On the other hand, Debian counts more than 1.000 developers around the world. As far as I can tell, they're back to business as usual.
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Eric Hameleers

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I can seriously start planning a migration of ConsoleKit to ConsoleKit2 now. Robby has the package already, should be a drop-in replacement.
Plasma is getting ready for ConsoleKit2! I'm really exited about this, especially as it's a new contributor who stepped up to do the work.
ConsoleKit2 support for screenlocker ConsoleKit2 has the same API as systemd-logind for Lock, Unlock, PrepareForSleep, and Inhibit. This patch adds the functionality for ConsoleKit2 while attempting to minimize code duplication. REVIEW: 124469 ...
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Luigi Trovato (LoneStar)'s profile photoEric Hameleers's profile photoCarlos Moura's profile photo
Is working perfectly , I'm using your Plasma 5
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Eric Hameleers

Wild-Yeast Fermented Breads  - 
This weekend, I had a go at Kaiser rolls, also known in Austria as Kaisersemmel or Handsemmel. A piece of traditional artisanal baking skill in Austria, but here you only get the factory made stuff.

I wanted to hand-make these traditional rolls according to the old ways. Traditionally, the leaven (natural yeast) would be provided to the baker by the local brewery, but that is not a viable solution nowadays. But we have sourdough, which should have some semblance to the old sour mash from the brewery.

So I set out to compare recipes and shaping techniques. There’s lots of recipes to be found actually, and the conclusion with all these white bun recipes is – you just add what you like. In my case, I wanted to go easy on the butter and sugar so that my wife would not have any reservations in sampling the finished product. But afterwards she admitted she would have eaten them whatever the content, they were that tasty.

Here is the recipe I ended up with. It was enough to create 11 rolls of roughly 75g each.

The evening preceding the day you want to eat the rolls, you mix the following ingredients into a rough mass:
- 100g sourdough starter (100% hydration meaning it’s 50g flour, 50g water)
- 450g AP flour (of which 200g was Type 00 strong flour)
- 5g sugar
- 60g full-fat milk
- 200g water (cold)

Leave the rough dough to rest for 25 minutes (the flour is allowed to absorb the moisture, this is called “autolyse”) and then add:
- 20g butter (soft, hand-warm)
- 7g salt

Knead the dough by hand during 6 minutes until it is silky smooth. Then return the dough ball to a container and cover with clingfilm.
Leave the container on the kitchen counter for a bulk fermentation during the night. Do not place the container in the fridge. In 8 hours, the dough will double or almost triple in size.

Next morning, dump the dough onto your work area and gently push the air out with your flattened hands.
Using a dough cutter divide the mass into pieces of 75 – 80 grams and shape them into balls, creating surface tension. Leave these to rest for 15 minutes.
Gently flatten the balls of dough, creating circular disks. Dip them into some rye flour so that they are coated with a thin layer. This will prevent them sticking together. Leave to rest for another 15 minutes.
Now, shape the Kaiser rolls. There are several techniques for doing this, but I used what I assume is the traditional way. Here is a nice video of shaping a Kaiser roll. No rubber stamp, no knots in the dough. The real stuff:
Place the shaped rolls face-down on an oven tray which has been dusted with rye flour. This is needed so that the folds do not disappear while the dough is proofing. Cover them with a linen cloth or clingfilm. Leave them there for a second proofing, until doubled in size (will take something like 2 hours).
Heat up your oven in time, set the temperature to 200C. Place a low metal baking tray on the oven floor.
Bake the rolls for 20-25 minutes. Introduce steam during the first 10 minutes by pouring a cup of cold water into the tray on the oven floor and quickly closing the oven door, and vent the oven after 10 minutes.
They are ready when the edges are golden brown. When you tap the bottom of a roll with your fingers it should give a “hollow” sound. Leave them to cool for a bit before you cut into them. If you started early in the morning, the rolls will be ready for lunch.

There’s no doubt to it: these sourdough rolls are among the best I ever tasted. They have a nice crispy crust and the folds opened up nicely while baking.

You’ll also note that there is one roll that does not look like a Kaiser roll. I also tried my luck at a braiding a knot and that was easier than shaping a Kaiser roll. I need to practice the shaping process... it was a lot of fun, but 9 rolls does not give you a lot of experience.
Doug Essinger-Hileman's profile photoJim Holmes's profile photoNeil Robinson's profile photoFrank Westerbeke's profile photo
+Eric Hameleers thank you for this recipe and for the link to the video. I lost myself for a couple of hours watching the videos and reading the blogposts.
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Eric Hameleers

Bread Gallery  - 
Good oven spring and finally, nice ears to the bread. Smells delicious too! I have not cut it yet (still too warm).
This is a 70% hydration sourdough bread, hand-kneaded, with 10% plain four from the starter, 10% buckwheat, 30% whole wheat and 50% Waldkorn Eco mix. My favourite combination, I eat this almost every day..
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Sometimes Mine didn't rise back
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Eric Hameleers

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+Martin Gräßlin I see two regressions in upcoming Plasma 5.2.1 of which I am not sure where to address them (plasma-workspace or kwin).
First, the Alt-F2 key combo to start krunner stopped working. In a kosnole I see a weird character being typed if I press Alt-F2. The systemsettings5 actually detects my Alt-F2 correctly when I try to force those keys as the Global Shortcut for krunner, but it still does not make a difference.
Second: when I start a program like vncviewer through krunner, it no longer gets keyboard focus on its text entry field, and the same happens with the password dialog of vncviewer.  I have to click with my mouse into the text entry field (just examples, did not test or need more programs).
Reverting to Plasma 5.2.0 packages fixes these regressions.
Any idea where i would have to file these bugs so that they miht be fixed before public release?
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Eric Hameleers

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I don't see what point? Slackware team does not contain any programmer, and Slackware Inc lacks the funding to pay for a programmer. So it will be impossible to compile the wayland backend.

Note that my KDE 5 packages already contain wayland... Because even kwin_x11 refuses to compile if Ashland is absent. Way to go, +Martin Gräßlin

He talks as if the whole logind situation is irrelevant for Slackware, but in fact I am already handicapped by his design decisions.
Martin Gräßlin's profile photoNiki Kovacs's profile photoDeny Dias's profile photoEric Hameleers's profile photo
+Martin Gräßlin   apologies for the delay in answering, I do this open source Linux stuff only in my spare time. And it takes some time to set up a clean Plasma 5 test environment.
I can not re-create the circumstance where I experienced the build error in kwn-5.2.0 in the absense of wayland and I also did not keep the original build log. Therefore I concede that you are right, and wayland is only optional. I hope to rebuild all of the Plasma packages following the release of Frameworks 5.7.0, after removing wayland from my set of packages.
I file bug reports when I have actual proof.
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Eric Hameleers

Bread Gallery  - 
My first attempt at baking ciabatta was met with lots of approval from my family.
Today I am going to re-create this bread with a preferment that has been in the making for 12 hours (instead of the 6 hours that was used for the ciabatta in the picture) - curious to see how that affects the taste.
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Second batch went well. I used a preferment of 75% hydration and 0.0025% instant yeast ( 0.5 gr yeast to 200 gr flour) and let it rest at room temp for well over 13 hours. End product came at 83% hydration and I baked at 240C instead of the previous 220C. It ctreated a crispier and somewhat darker crust.
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In my current assignment I manage a global helpdesk; I am also a 3rd line UNIX support person.
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    IT Specialist, Linux & Open Source, 1998 - present
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I love classical science fiction - with hard science. I also love (listening to) music and have a varied taste ranging from ethnic to mediaeval to industrial to (you name it).
I work on Slackware Linux development and hang out in the ##slackware channel in Freenode IRC network.
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