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Steven Kent
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52 followers
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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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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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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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A tasty Sunday morning... hopefully :D 
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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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Squash sourdough based on the pumpkin sourdough recipe here: http://www.thefreshloaf.com/node/35177/pumpkin-sourdough
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60% whole rye, 40% wheat, sourdough / factory yeast hybrid. fairly soggy texture, needs a bit of work still. 
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Guess who got a new breadbasket!
Will wait till tomorrow morning before cutting this one up. 
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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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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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