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just when you think you've got it...
... oven then for a friend. Thanks a million, Olivier Category: Beginners ... the method mentioned above by Mr Punchy and I know a lot of people swear by it, but I get more consistent results using a stinking hot cast ...
Olivier - 2012-07-06 11:34 - 10 comments
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how on earth do you successfully transfer proofed loaves to a hot dutch oven...?
... the sides of the paper. It worked well. Ive also heard of people using a baking stone and putting a cold pot on top of it. I haven't ... reply Olivier 2012 October 12 been ...
wishfish - 2012-10-11 21:11 - 9 comments
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hydration of the sponge?
Olivier's blog G'day! I am currently using the 1-2-3 method. ... (the mix I make before bulk rising). What hydration do people make it and why? I never actually calculated it until recently but ... would that change anything? Cheers, Olivier Thraundil 2012 August 18 ...
Olivier - 2012-08-18 10:30 - 2 comments
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hydration?
G'day! Reading some posts, people talk about hydration in percentages. How do you calculate that? In my ... so would love any suggestions. cheers, Olivier Category: Beginners ... reply Olivier 2012 July 6 Thank you ...
Olivier - 2012-07-05 13:54 - 5 comments
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flour, protein, starter
... is more sour. Thanks for any comment! Olivier Category: Beginners ... it is likely to be a bit on the alcoholic side. Some people drain it off others just mix it back in. Absolutely not related to ...
Olivier - 2012-09-11 17:54 - 6 comments
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don't I need a sponge?
... starter for all her recipes? Many thanks, Olivier ps on the bench now is the sponge for Ed and Jean Wood's spelt ... about the second proofing as well? I know that a lot of people like the idea of retardation to fit baking into their lives. my wife ...
Olivier - 2012-09-18 14:34 - 12 comments
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torn skin
... do or should have done to correct the problem? cheers, Olivier Category: Beginners ... bread. ) Then cold drafts can be a problem. People walking in and out, leave the door open. 7: Too much Semolina ...
Olivier - 2012-10-16 12:16 - 3 comments
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proofing in the fridge
... and still get a nice spring? Many thanks, Olivier Category: Beginners ... of the fridge, the extra time just over-proved it. Some people go straight from the fridge to the oven, others take it out while the ...
Olivier - 2012-07-30 18:58 - 4 comments