deegeese

Made with cubes of stale homemade sourdough, using this recipe, doubled:

https://www.littlehomeinthemaking.com/sourdough-bread-pudding/

If I shoot it from just the right angle you almost can’t see the shaping error.

75% bread flour, 25% khorasan, 80% hydration.

Serial bomber caught after 20 years on the run.

Had sent nail-packed explosives to biotech companies in Emeryville and Pleasanton.

Bonus reply from a different SovCit

• 75% bread flour
• 25% khorasan flour
• 80% hydration

Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.

Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.

edit: To those asking, tastes good, but slightly underproofed.

Sourdough bâtard popped a lovely ear

75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.

While the sponsored event is canceled, you can’t keep thousands of stoners away from Hippy Hill.

• 100g whole khorasan flour
• 200g boiling water
• 100g whole khorasan flour
• 500g bread flour
• 340g warm water
• 200g starter
• 16g salt

Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m

Add another 100g khorasan, 500g bread flour, 340g warm water

Mix with dough hook 3 minutes @ speed 2

Cover and rest for 1/2 to 3 hours to autolyse

Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane

Add 200g starter and 16g salt

Mix with dough hook for 8 minutes @ speed 3

Final dough temperature should be 74F

Cover and bulk ferment at room temp for 12 hours

Divide and preshape dough, rest 15-30 minutes

Shape dough, proof on counter 1-2 hours

(Optional) Retard dough in fridge 6-48 hours

Bake with steam @ 450F 38-50 minutes depending on loaf size