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Steven Kent
Works at Electronic Arts
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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! 
1
Philippe Le Toquin's profile photoHeidi Adick's profile photoRob Bonewitz's profile photoSteven Kent's profile photo
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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

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? 
15
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dorothy holder's profile photoChristina Moodie's profile photoDan Warren's profile photoMyNena34's profile photo
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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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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
Christina Moodie's profile photoDoug Essinger-Hileman's profile photoDaniel Strachan's profile photoSteven Kent's profile photo
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+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

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 
11
Wilco Roos's profile photoDaniel Strachan's profile photoSteven Kent's profile photo
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that's cool!
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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
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Steven Kent

Bread Gallery  - 
 
Sunday morning sourdough rolls. 70% hydration
23
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
Lentik Sch's profile photo
Michael Werle's profile photo
Dave Collins's profile photo
Nico Demmler's profile photo
Lie Fujita's profile photo
AAS Motion Capture Services's profile photo
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Daniela Gärtner's profile photo
Richard Groves's profile photo
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  • Electronic Arts
    Product Owner, 2011 - present
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