Nobody likes a loser who gives up, but, after baking sourdough loaves for more than 2 years, and not really understanding my starter, and not able to get the texture I want, I think I owe it to myself to stop this sourdough charade. At the end of the day, my daily schedule is just... Continue Reading →

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A nice cheesy loaf for breakfast next week. Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2300 12th Jan Starter feed: 20g starter + 50g bread flour + 50g water; 0730 13th Jan Dough: Autolyse weight + 100g starter; Start knead: 5 min + 5 min; 1700 1st fold: 1815... Continue Reading →

A pretty airy loaf, with spicy cheddar makes for a perfect breakfast. Starter feed: 20g starter + 50g bread flour + 50g water; 0700 1st Dec Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; refrigerate; 0100 Dough: Autolyse weight + 90g starter; Start knead: 5 min + 5 min; 2000... Continue Reading →

A satisfactory loaf for breakfast next week. Cheddar was nicely distributed and decent crumb structure. Not great, but, decent. Starter feed: 20g starter + 50g bread flour + 50g water; 1000 25th Oct Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; 2045 Dough: Autolyse weight + 100g starter; Start knead:... Continue Reading →

One of those rare occasions where I did not score the loaf deep enough, and there was surprisingly high amount of oven spring, finally, the loaf had a crack at the top of the loaf, breaking the otherwise "gentle" scoring. Still, definitely one of the better crumbs where it is soft and airy and cheese... Continue Reading →

Pretty happy with this loaf, except for one little problem. The cubes cheddar were somehow pushed into one part of the loaf! So I had 4 days of regular rye toast and only 2 days of rye cheddar toast. 😂 Starter feed: 20g starter + 50g bread flour + 50g water; 1230 14th Oct Autolyse:... Continue Reading →

Absolutely loved this "pineapple" scoring. This loaf has a very nice oven spring and a rather light and opened crumb. Definitely one of my better loaves. Starter feed: 20g starter + 50g bread flour + 50g water; 0700 22nd Sep Autolyse: 340g bread flour + 45g rye + 9g salt + 270g water; Refrigerate; 1939... Continue Reading →

If not for that one errant slash, the scoring would have been perfect! 😑 The crumbs for this loaf is a little dodgy, too tight, with random cavities. Harrumph. At least it's got a decent oven spring. Starter feed: 20g starter + 50g bread flour + 50g water; 0800 8th Sep Autolyse: 340g bread flour... Continue Reading →

The biggest problem I have with this loaf is incorporating the cheese cubes. It's so difficult to ensure they stay in the middle of the loaf, instead of floating to the top, or sinking to the base where they get burned and made the loaf bitter. And this is one of the rare loaf where... Continue Reading →

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