About
I have been baking for a bit over six months. I posted a while back that buying a rolling pin to gently roll the dough before...
My latest and I think best loaf so far. A little over 3 months, with much help from Farinam especially! I have learnt a few...
I have been slowly progressing but my loaves have reached a plateau. They generally taste fine, but look lumpy and misshapen. I...
I have been trying to find something to use as a lid to steam my loaves under. The problem is most roasting pans are either to...
As I struggle with getting good crusts I have been wondering, what would happen if after the inital bake with steam, you sprayed...
Another (of the many!) problems I am having is that seam at the bottom created during shaping opens up. The result is that after...
I have read some methods that suggest regular 'stir downs' or stretch and folds during bulk fermentation, every 30-60mins. Some...
My latest problem... I am using the beginners recipe 500/330 with a 60% hydration starter (I feed it with 100:60 flour:water,...
Often my loaves have a doughy texture when cooked. They appear cooked but when you eat it becomes doughy in your mouth. Does that...
I have been using an autolyse and delayed stretch and fold technique. I roughly mix the starter, flour and water and leave for 30...
I have lived in the inner west for years and have always known but never joined the coop in Enmore. I joined today and am going...
My first couple of loaves split and tore well beyond the slashes I made in the dough. For my most recent loaf I filled a pan with...
I have a bit of difficulty mixing and needing due to a medical condition and am wondering about automatic mixers. There seem to a...
I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...
For my latest loaf: 170g 50% hydration starter 500g Bakers flour 320g water 13g salt Mixed without saly and left for 30mins...
My latest questions... I am getting a reasonable dough consistency after first fermentation I think. In terms of shaping I...
For my latest loaf 160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt I mixed it roughly and left...
If I am just making one loaf, since it doesn't need to be cut, can I put it straight into the prooving basket and give it one...
I've just seen that Victoria's Basement have quite cheap pizza stones. http://www.victoriasbasement.com.au/Product_Detail.aspx?...
Got my hands on some rye flour and would like to add it into my starter. I saw the beginners starter recipe uses 70:30 white/rye...
