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aaroncornish

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About aaroncornish

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  1. I use it and like it. I tend to mix 70% Churchill with some home milled flour Sent from my iPhone using Tapatalk
  2. Sounds delicious. I always put fennel in my seeded loaves Sent from my iPhone using Tapatalk
  3. Bet those are tasty loaves. You are brave with 50% rye I’ve made a few 100% rye loaves, it’s completely different. Sent from my iPhone using Tapatalk
  4. 7 loaf bake this weekend. 3 ‘white’ loaves, with 70% white, emmer flour and whole grain 4 almond, cranberry and mixed peel loaves Sent from my iPhone using Tapatalk
  5. Sourdough focaccia made with 60% strong white and 40% home milled spelt Sent from my iPhone using Tapatalk
  6. Really pleased with the sourdough tin loaf for yesterday’s bake Cotswold Churchill flour gilchesters white Home milled spelt and wholemeal Sent from my iPhone using Tapatalk
  7. Looking good. Bet it’s tastes great! Love cultured butter What are your flour percentages? Sent from my iPhone using Tapatalk
  8. That looks great Zeak. How’s it taste? Sent from my iPhone using Tapatalk
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  10. I am familiar with the Gilchester's white, it's lovely, but like you say, it is high extraction. It is not great for open crumb on it's own, or in high doses, but it tastes amazing. I find if you mix it with a roller milled flour you can get a more open crumb.
  11. I slash at a 45 degree angle. The Dutch oven helps with the spring, as it helps to hold the steam in, which stops the crust setting so soon. You can spray the loaf with a misting spray and chuck some ice cubes at the bottom of your oven to create steam
  12. That looks good Grumble, what was it like inside?
  13. 80% hydration and 20% emmer grain! Love it Sent from my iPhone using Tapatalk
  14. Big bake this week. All given away now Sent from my iPhone using Tapatalk
  15. Thanks Aaron. So, you just put both shaped pieced onto a pizza stone? What hydration you usually going with? Yeah exactly that. These were about 75% Hydration. I use stoneground some stound ground white and home milled flours, so I could probably up this hydration. I fridge them uncovered in the banettons overnight, so they a skin on them. this helps hold the shape for sure.
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