ydgdp pfp

ydgdp

@ydgdp

91 Following
14 Followers
ydgdp pfp
ydgdp
@ydgdp
In any case a good starter is a predictable starter! Being able to predict how much time it will take to double (depending on the ratio) is usually a good sign that your starter is in good shape!
0 reply
0 recast
0 reaction
ydgdp pfp
ydgdp
@ydgdp
If I want to bake early in the morning I would do a 1:3:3 at 8 pm and it will be ready at 7am (at 20 degree Celsius = room temp)… if I want to bake at 11 am a 1:1:1 at 7 am works well..
1 reply
0 recast
0 reaction
ydgdp pfp
ydgdp
@ydgdp
Ratios depends on what you want to do and how much time you have… I only used a 1:5:5 if I have let it too much time alone and it becomes super sour!
1 reply
0 recast
0 reaction
ydgdp pfp
ydgdp
@ydgdp
Preheating of at least an hour… to ensure that the DO has reached the 450, is also a must as temp indication of the oven is often wrong and DO needs much more time to reach the same temperature
0 reply
0 recast
0 reaction
ydgdp pfp
ydgdp
@ydgdp
do not hesitate to cook a bit more your bread Dutch oven open and have a beautiful crust! Overall I found your bread quite encouraging
0 reply
0 recast
0 reaction
ydgdp pfp
ydgdp
@ydgdp
Looking at this picture you are spraying probably too much water… we can see on the bottom left corner of the picture the “bad” effect with the excess flour… maybe try with some ice instead… but this extra steam is normally not necessary ina Dutch oven.
1 reply
0 recast
0 reaction
ydgdp pfp
ydgdp
@ydgdp
Result is encouraging, to help create the ear you need to have a tight final shaping meaning create enough tension in your dough during the last shaping… also with your lame do not go too deep (I know counter intuitive) and do it with an angle of 45 degrees.
1 reply
0 recast
0 reaction