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Steven Kent
Works at Electronic Arts
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Steven Kent

Bread Gallery  - 
 
At home doing some DIY? Why not also bake a loaf on the side. Ken Forkish strikes again, with his videos I watched to get some additional advice. 
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Michael Sellers's profile photoHeidi Adick's profile photoDom May's profile photoSteven Kent's profile photo
5 comments
 
It's 60% wheat, 40% rye on sourdough, @80% hydration. 
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Steven Kent

Bread Gallery  - 
 
Still a bit rough round the edges, but getting there. 60 rye, 40 wheat @ 75%.
Also experimented with a (for me) new slash pattern. 
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Mike Evans's profile photo
 
Rough around the edges is how we like it in this community.
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Steven Kent

Bread Gallery  - 
 
60% whole rye, 40% wheat, sourdough / factory yeast hybrid. fairly soggy texture, needs a bit of work still. 
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Looking good Steven!
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
So all this time I've been over-proofing my dough?

This is the same recipe as my last post, 12h bulk proof in the fridge and less final proofing time after shaping. It's looking better, non? 
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4 comments
 
It's good to see your improvement curve. This one looks great. 
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
Spill the beans: how do you get your nice looking crust with wide open slash? I'm finally fairly happy with texture and aroma but I still don't have any 'tension' in the proved dough and it still deflates when I slash the loaf before sending it to the oven.

I usually fold 3-4 times over two hours before a cold rise overnight.

Is it time to start kneading the dough to achieve this 'tension'? (If you know what I mean?) 
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Sheri Kauffman's profile photoAdrian Sandoval's profile photoDaniel Strachan's profile photoSteven Kent's profile photo
14 comments
 
A great read, thanks! You're right +Daniel Strachan , I've been keen to stick to a schedule that suits work and daycare, etc., so sliding the loaf from fridge to oven in the morning has been working well with little messing around. I can try baking in the evening, that might make it possible to do some shaping and final proofing.
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
I have a question, at what point do you add seeds to your crust? how do you prevent them from burning? 
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Michael Sellers's profile photoDaniel Strachan's profile photoSteven Kent's profile photoSheri Kauffman's profile photo
8 comments
 
These are excellent suggestions. I've had the same frustration, and now have new techniques to try as well. Thanks for asking the question, +Steven Kent 
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Steven Kent

Bread Gallery  - 
 
A tasty Sunday morning... hopefully :D 
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Steven Kent

Bread Gallery  - 
 
Squash sourdough based on the pumpkin sourdough recipe here: http://www.thefreshloaf.com/node/35177/pumpkin-sourdough
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2 comments
 
That's so tempting!  I have some pumpkin purée which I made last month sitting in the freezer.  I'm away a couple of weeks but maybe when I get back...
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Steven Kent

Bread Gallery  - 
 
Guess who got a new breadbasket!
Will wait till tomorrow morning before cutting this one up. 
14
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
Focussing on getting a better crust, this is a bulk overnight with shaping and final proofing throughout the morning for 2h.

60% wheat, 40% rye at 70% hydration.

Added a small tray of water a couple of minutes before sliding in the loaf.

Thanks to this group for some valuable advice, things are looking better! :D 
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2 comments
 
Ill try that! :D
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
More questions: sometimes I notice a liquid forming in my starter. I think the quality of the bread suffers if the starter has this liquid. I have been baking fairly regularly, though I'm not a great, consistent feeder. Are my little guys sick? Hungry? 
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17 comments
 
Since my earlier attempts all failed miserably, I started preparing two types of starters initially with only objective to succeed in maintaining a live sourdough starter. This time following dilligently a consistent feeding process I exceeded my own expectation having two lively starters. The interesting part is that my 100% Rye starter has its own distinctive aroma, as well as the wholemeal starter. Because the Rye starter has a more strong aroma I have used it mainly in healthier and rustic loaves, for all other bakes I use the wholemeal starter. The later produces all kinds of productive and tasty discard bakes. As for the Rye starter I have been experimenting with rustic loaves and I ran into the next learning curve. After prooving the resting fermentation "time" to improve rise and taste and that stage is still a big hurdle. Final results maybe a beautiful color/crust, no rise or rise and collapse etc. overall still work in progress to get my first ear and slash right. If not for my failed starters I would not have learned first hand distinctions do occur.

As for the purpose and distinctiveness of starters, it has proven its worth in my kitchen so I am very happy with keeping both. Besides my own experiment, I follow other bakers who experiment with other live cultures as fruits or other acidic ingredients. For me a proof that various starters add different flavors and aromas to final bakes.
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Steven Kent

Wild-Yeast Fermented Breads  - 
 
Happy Monday morning to y'all. 270g whole dinkel, 400g wheat, high sixties hydration. 
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Irene l
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Nice looking crust.
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Have him in circles
52 people
Daniela Gärtner's profile photo
Dave Collins's profile photo
AverageJoeMovies / MovieFication's profile photo
Anthon Thomas's profile photo
Matthieu Schneider's profile photo
Robert Thornely's profile photo
Michael Werle's profile photo
Ben Watson's profile photo
Johanna Kent's profile photo
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  • Electronic Arts
    Product Owner, 2011 - present
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