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Steven Kent
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
Following up on a post from a couple of days ago, this version is with salt and using a peel to prevent loosing precious bubbles before baking. With salt the difference in proofing behaviour is super interesting, the dough is much firmer. 
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Steven Kent's profile photoFlorian Niemann's profile photoDaniel Strachan's profile photo
4 comments
 
Salt free doughs are sticky, to counter this a rather conservative water addition of mid to low 60's% works.
A dough with salt and the same flour could be fed 75% water without being sticky. There are many benefits to having that extra water on board.
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
Hello Art of Bread, it's been a while! Sourdough, 75% hydration, 70% wheat, 20% rye, 10% 'bovete kross' (our Swedish friends might have a good translation for this?). 
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Daniel Strachan's profile photoSteven Kent's profile photo
6 comments
 
+Daniel Strachan  instead of a metal form i used a ceramic dish last time and the taste appeared much improved. 
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Steven Kent

Discussion  - 
 
(Note that I did not bake this) Related to a previous thread about achieving 'massive holes' in bread, here's a reference picture of what I'm aiming for. Anyone any advice for how this can be done? 
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dorothy holder's profile photoChristina Moodie's profile photoDan Warren's profile photoMyNena34's profile photo
4 comments
 
Ah, the holey grail (seriously, was no one going to bring that one out?).  I agree with other posters: I'd go with high hydration, a large proportion of prefermented flour, and stretch / fold rather than kneading.  There's a focaccia recipe in Beranbaum's book that has a nice webby structure like this.
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Steven Kent

Bread Gallery  - 
 
Saturday morning walnut baguette, left to rise in the fridge over night. only one rise before baking and forgot the slash. oh well :)
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Philippe Le Toquin's profile photoJacqueline Colussi's profile photobozana mirjanic's profile photo
 
looks like the baguette made its own slash :)
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Steven Kent

Discussion  - 
 
I started baking sourdough breads a couple of months ago and often have the problem with whole meal loafs where the middle crumbles and it's really very moist inside. any ideas for how I can improve this? 
3
Doug Essinger-Hileman's profile photoDaniel Strachan's profile photoSteven Kent's profile photo
8 comments
 
+Daniel Strachan, the ratio is 480/150, does that sound about right? About to start a new batch, will try send an update soon. 
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
My bread often deflates as soon as I tip it out of the basket, making slashing super tricky and looking ugly. Any ideas?

This specimen: 300g starter @ 100%, 400g wheat, 200g grahamsmjöl, 350g water, 0g salt. Rose beautifully overnight in the fridge, then collapsed as soon as it hit the hot stone. 
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Kathy Walrath's profile photoSteven Kent's profile photo
18 comments
 
Baked a version as above with salt and wow, the difference is remarkable, I'll post a pic... Thanks everyone! 
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Steven Kent

Formulas/Recipes  - 
 
Does anyone have a kick-ass formula for carrot and/or potato bread? :D greetings from Stockholm! 
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Philippe Le Toquin's profile photoHeidi Adick's profile photoRob Bonewitz's profile photoSteven Kent's profile photo
6 comments
 
I made batch this morning, based on a sourdough and adding a shredded carrot. It proved well and the inside is colourful, I can't say you can taste the carrot very much. Still pretty though. I'd send a pic, but the shape is a disaster :D next time! 
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Steven Kent

Formulas/Recipes  - 
 
Italian ciabatta, biga: 12h warm rise, teaspoon of yeast at 100% h. then 2h warm rise at 80% h, 97% wheat, 3% whole meal, 1% salt, tablespoon olive oil. terrible shaping, great taste. moar bigger holes how? :D 
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Wilco Roos's profile photoDaniel Strachan's profile photoSteven Kent's profile photo
14 comments
 
that's cool!
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Steven Kent

Discussion  - 
 
Fellow bakers, how do you achieve a super sour sourdough with massive holes? Is it most dependent on timing? Shaping technique? Quality of ingredients? Ratios? I cultivated my own starter, should that "just work" with the right advice? 
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Daniel Strachan's profile photoSteven Kent's profile photoDoug Essinger-Hileman's profile photoThomas Bartels's profile photo
11 comments
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Steven Kent

Bread Gallery  - 
 
Sunday morning sourdough rolls. 70% hydration
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rick van elswijk's profile photoAde Stevens's profile photoHannes Lilliefeldt's profile photoHeidi Adick's profile photo
4 comments
 
Super like! Only 4?
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Have him in circles
50 people
David Fletcher's profile photo
Ben Watson's profile photo
Alistair McNally's profile photo
Sue Kent's profile photo
Wesley Chia's profile photo
Daniela Gärtner's profile photo
benjamin bradford's profile photo
Lentik Sch's profile photo
Richard Groves's profile photo
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  • Electronic Arts
    Product Owner, 2011 - present
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