Baking afficionados

[SauRoNZA]

Perhaps in one of this guy's videos, he's very technical (see post #351)

The Sourdough Journey

The Sourdough Journey is curated by Tom Cucuzza, a self-taught sourdough baker who is dedicated to helping beginner to intermediate sourdough bakers master the art of sourdough. Tom's videos are long-format masterclass videos demonstrating every step of the process. Tom's experimental videos...

www.youtube.com

is it this one?

I don’t think it was him but that’s all the info I was looking for.

 

[SauRoNZA]

This video changed my sourdough journey.

I have nailed every single loaf I make now with ZERO issues. Feels like I have finally conquered the sourdough "dragon" I have been chasing for years.

View attachment 1774322

View attachment 1774323

That crust is a little too dark for me, but that’s just a five minutes less fix.

Looks like you sprayed it with water going by the water marks on the crust?

Are you using probe for temperature or just checking it randomly?

 

[Snyper564]

That crust is a little too dark for me, but that’s just a five minutes less fix.

Looks like you sprayed it with water going by the water marks on the crust?

Are you using probe for temperature or just checking it randomly?

Yeah I agree there going to keep it covered longer than uncovered

Two ice cubes in the Dutch oven.

Also I usually pull early and temp it with instant read to monitor temp.

 

[maumau]

Yeah I agree there going to keep it covered longer than uncovered

Two ice cubes in the Dutch oven.

Also I usually pull early and temp it with instant read to monitor temp.

Interesting, I thought by sealing it in a Dutch Oven the dough would provide enough steam.

 

[Snyper564]

Interesting, I thought by sealing it in a Dutch Oven the dough would provide enough steam.

Will try without the ice cubes just always done it like that but have heard that it's probably unnecessary if in a Dutch oven

 

[SauRoNZA]

Interesting, I thought by sealing it in a Dutch Oven the dough would provide enough steam.

Yeah I’ve played with it a lot and it’s more of an open oven trick.

In the Dutch oven it’s too compact and you get those water marks on and I doubt any more rise really.

As per the conversation the bulk ferment is the main thing that affects oven spring.

Angthing after that is trying to compensate for what you already ducked up.

I do think the more compact the Dutch oven the better it works, as I found using a tiny Le Creuset pot at a friend’s place I thought was way too small but instead it just pushed the bread up nicely.

 

[B-1]

Perhaps in one of this guy's videos, he's very technical (see post #351)

The Sourdough Journey

The Sourdough Journey is curated by Tom Cucuzza, a self-taught sourdough baker who is dedicated to helping beginner to intermediate sourdough bakers master the art of sourdough. Tom's videos are long-format masterclass videos demonstrating every step of the process. Tom's experimental videos...

www.youtube.com

is it this one?

I've been using less starter when hot and more when cold to make fermentation more linear to temperature but this seems like a more accurate way to do it.

 

[maumau]

I've been using less starter when hot and more when cold to make fermentation more linear to temperature but this seems like a more accurate way to do it.

Once you start watching his videos you'll be hooked.

 

[B-1]

Once you start watching his videos you'll be hooked.

I've been mostly following TheBreadCode which is also quite good. But I'll see which technique is more consistent for me.

The Bread Code

Gluten Tag, I'm Hendrik - a passionate sourdough nerd with a mission to enable everyone around the world to bake delicious bread at home. I’m obsessed with understanding the science behind each recipe, and the name theBread.code(); originates from my background as a software engineer. My goal...

m.youtube.com

 

[maumau]

I've been mostly following TheBreadCode which is also quite good. But I'll see which technique is more consistent for me.

The Bread Code

Gluten Tag, I'm Hendrik - a passionate sourdough nerd with a mission to enable everyone around the world to bake delicious bread at home. I’m obsessed with understanding the science behind each recipe, and the name theBread.code(); originates from my background as a software engineer. My goal...

m.youtube.com

Oh ja, I've also watched Hendrik's videos.

 

[Fuma]

Has anyone baked sourdough bread on campfire/braai?
Never baked before, so started with a sourdough starter today. I'll see how it goes in the next few days

 

[Snyper564]

Has anyone baked sourdough bread on campfire/braai?
Never baked before, so started with a sourdough starter today. I'll see how it goes in the next few days

All I can say is sourdough will break you in a never ending search for perfection.

To make proper sourdough you need an active and I mean ACTIVE starter should be a min of 1 month - get some from a friend if possible otherwise you will have a dense mess.

I speak from over 7 years of chasing this dragon





Just stick to yeasted potbrood https://braai.com/potbrood/ if you want something over the braai.

The only reason I say dont do sourdough is its anything but a starter bread esp on something as uncontrollable like a braai.

 

[Fuma]

EIsh. I'm on day 4 with my starter and it looked "active". There were boubles everywhere. I was wondering if I could use the discarded ones to play around with. I don't mind wasting flour in the meantime till my starter is a few weeks old.
I should be getting my dutch oven (and ohe baking supplies) sometime next week.

Edit: Your bread looks amazing btw. I will get there one there.

 

[Grant]

if anyone wants - a whole lot of recipes off masterchef:




I've uploaded to drive:
MC Recipes - Google Drive

 

[neoprema]

if anyone wants - a whole lot of recipes off masterchef:


View attachment 1822756

I've uploaded to drive:
MC Recipes - Google Drive

do u come to cook them?

 

[Grant]

do u come to cook them?

you really dont want that.

there are a few things i can produce that are spectacular (armenian lamb with pistachio & current pilaf is a favourite) - but for the most part - dismal !!

 

[neoprema]

you really dont want that.

there are a few things i can produce that are spectacular (armenian lamb with pistachio & current pilaf is a favourite) - but for the most part - dismal !!

The Armenian lamb sounds lit! I was at at Armenian restaurant in Toronto two years ago, really nice food they have there. I liked it.

 

[bwana]

Also discovered that the pc corner is much better for proving than the kitchen

The most reliable thing is still the oven but I just know there will be a day I turn it on with something inside without checking.

Whilst I was mining btc I used the heat from the pc in winter to prove bread as well looks good!

Apart from PCs and ovens what other methods do people turn to for keeping a fairly constant 22°c in winter?

Something like this perhaps?

Bread Dough Proofer with Heater, Electric Pizza Dough Proofing Box Temperature Control Proofing Accessories, Bread Proofer Kit with Temp Probe for Making Bread, Yogurt, Handmade Soap : Amazon.co.uk: Home & Kitchen

Bread Dough Proofer with Heater, Electric Pizza Dough Proofing Box Temperature Control Proofing Accessories, Bread Proofer Kit with Temp Probe for Making Bread, Yogurt, Handmade Soap : Amazon.co.uk: Home & Kitchen

www.amazon.co.uk

 

[Snyper564]

Apart from PCs and ovens what other methods do people turn to for keeping a fairly constant 22°c in winter?

Something like this perhaps?

Bread Dough Proofer with Heater, Electric Pizza Dough Proofing Box Temperature Control Proofing Accessories, Bread Proofer Kit with Temp Probe for Making Bread, Yogurt, Handmade Soap : Amazon.co.uk: Home & Kitchen

Bread Dough Proofer with Heater, Electric Pizza Dough Proofing Box Temperature Control Proofing Accessories, Bread Proofer Kit with Temp Probe for Making Bread, Yogurt, Handmade Soap : Amazon.co.uk: Home & Kitchen

www.amazon.co.uk

I use my biltong box fans off and stc 1000 connected to ceramic reptile heater works like dream

 

[bwana]

I use my biltong box fans off and stc 1000 connected to ceramic reptile heater works like dream

Something like this

https://share.temu.com/EDZqydGgsHA