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Steven Kent
Works at Electronic Arts
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Steven Kent

Discussion  - 
 
A much healthier looking loaf! Thanks to everyone that gave valuable input to my troubled post a couple of weeks ago. 
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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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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?) 
18
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

Discussion  - 
 
Troubleshooters: troubleshoot!

Start: tablespoon fairly lively starter + 75g rye 75g water.
12th hour: 600g wheat, 100g whole wheat, 500g water, 12g salt.
12th-15th hour stretch+fold every 45min or so.
15th hour shape + in basket
15th-24th hour fridge
24th hour, cry a little (because shape collapsed on the hot stone)
24th-25th hour bake
25th hour cry a little more (because flat bread)

;D
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Doug Essinger-Hileman's profile photoHeidi Adick's profile photoChristina Moodie's profile photoSteven Kent's profile photo
6 comments
 
Great questions here! +Doug Essinger-Hileman
- I used 20g starter.

You don't mention what your preferment looked like when you added the rest of the ingredients. Was it just ripe, over- or under-ripe? Do you remember what it looked like?
- the starter itself could probably have been fresher, being whole rye the preferment looked like a thick, dark, grainy porridge covered in holes.

Another question: how was the dough strength when you shaped the dough? Your formula has a relatively high hydration (hard to determine if this hydration will produce a soft/wet dough or not as I don't know the flours involved) and salt at the lower end of "normal." Wet doughs ferment more quickly; with lower salt amounts, gluten doesn't strengthen as much and fermentation moves more quickly.
- it was fairly soft, not too wet, though fairly sloppy to shape.

Also, whole grain tends to ferment more quickly, and your percentage is close to 25%.

Finally, how active was the dough when you put it in the fridge? where in the fridge was it put (lower and toward the back is colder, higher and towards the front are warmer)? and how often did the fridge get opened after the loaf was put in it?
- I'd say it was active, top shelf toward the front, opened once. Taking it out before bake the dough wobbled like jelly.

And one final final: how deeply did you score?
- I didn't score this one, in theory through placing the dough upside-down in the basket (seam at bottom) the cracks should appear naturally.

So how about I try to use half the starter, less whole wheat and the bottom shelf of the fridge? 
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Steven Kent

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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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Michael Sellers's profile photoMike Evans's profile photo
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? 
5
Steven Kent's profile photoMike Evans's profile photoHeidi Adick's profile photoRongHua Ching's profile photo
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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Have him in circles
53 people
Matthieu Schneider's profile photo
Harry Ravenswood's profile photo
Zac Mullett's profile photo
Richard Groves's profile photo
Richard Groves's profile photo
Alistair McNally's profile photo
Johan Andersson (repi)'s profile photo
Islam Alrashedy's profile photo
Nico Demmler's profile photo
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  • Electronic Arts
    Product Owner, 2011 - present
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