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bronc

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About bronc

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  1. Mixing would actually increase the elasticity and limit the extensibility (especially a long mix at a high speed) due to the strong gluten development. To be honest, I don't think you need extensibility to get a better rise. By the way, what flours are you using?
  2. [quote name='Rom']@bronc is available again :yuk:[/QUOTE]Thanks.. (un)fortunately was asleep when this was posted :)
  3. You definitely could but it shouldn't be necessary. Maybe this particular dough required a mire gentle shaping approach? Or a longer bench rest.
  4. If it's too strong and not extensible enough you might be booking too much not too little. More gas = more strength
  5. @aaroncornish on the BBC Radio 4's You and Yours about his experience at Pollen Bakery's workshop: [url]https://www.bbc.co.uk/sounds/play/m0003z8k[/url] (starts around 25:30).
  6. Went to a workshop by the owner/head baker of the best local bakery. We made some amazing breads and the 2-day event left me with so much food for thought about sourdough, flour, fermentation and my career choices so far..
  7. Vanessa Kimbell's book has been recommended here.
  8. Here's my latest bake. 75% Shipton Organic No4, 20% stone ground whole wheat, 5% stone ground dark (unsifted) rye. 20% starter, 80% water, 2% salt, 1% diastatic malt. The starter was fed in the morning 1:2:2 and kept at ambient temp (20*C) for 10h. Autolyse for 25min with very warm water (~35C) and with the starter in the mix. 5min Rubaud mixing. FDT was 26*C. S&F every 15min for the first hour (wanted to strengthen the dough early on due to short autolyse and mixing)and every 30min for the second hour. One more S&F around the third hour mark. Total BF including the autolyse (as starter was in it) was 4h at 28*C. The dough had risen by about 50%. Gentle preshape as the dough was very quite proofy and strong, bench for 20min and shaped into a batard. 1hr proof at around 24*C and then 8h retard at ~5-6C. Baked in a Lodge combo cooker 20min at 250C, 20min at 230C.
  9. Yes, just a bit of rice flour does wonders especially if the loaf has good tension on it and you're using a lined banneton.
  10. I swear by my Anova for every type of meat. I've made steaks, pulled pork, sausages, ribs and chicken breast with it. Salmon turns out perfect in no time as well.
  11. Not sure if sorry or happy that I didn't visit the forum 20 mins earlier. How did this sit for 5 days without me seeing it ahh.. need to make a habit of coming here more often!
  12. [quote name='aaroncornish']Going to change things up this week, as I have a day off tomorrow. Going to make my dough tomorrow and retard until Saturday morning at 0c. So I have fresh sourdough after park run If it all goes wrong, I can stick to normal baking schedule on Saturday[/QUOTE] When you get the hang of it you'll be able to bake on workdays as well. Well, maybe not during the summer unless you bring your starter with you to the office [emoji16] @Zephyr sounds to me like your starter might not be very strong at the moment. I had a similar issue when the weather turned cold and I didn't adjust the feeding schedule of mine. I started feeding twice a day 1:1:1 instead of 1:2:2 and in a few days it was up and running again.
  13. bronc

    Sheet pans

    Yeah, I know. Don't get me started on the things you can't get here.. But also to be fair, after a fair amount of research I discovered that here in Bulgaria we follow the European/French standard for ovens and thus baking sheets (?) - a full sheet pan is 60x40cm while a half sheet is 30x40cm. I think the baking sheets you have there are the US size and the half sized one doesn't fit my oven by a few cm.. Not that I can find a 30x40cm sheet here that is.. I had to order one from France. Most people here use the baking sheets that come supplied with the oven but they are not aluminum and come in all different sizes so not convenient for some more advanced pastry recipes
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