Strong Bread News Today

Suppose to be Benny’s “Furikake and Miso” sourdough but missed sesame seeds! Overall amazing flavour but can’t really taste the full flavour having to missed one of the most important ingredients! Definitely making it again without missing ingredients �� @bread_md 340g Strong Bread Flour60g Whole Wheat312g Water7g Salt86g Starter(12% of total dough weight-100% Whole

400g Strong Bread Flour100g Plain Flour45g Sugar10g Salt25g Milk Powder15g Fresh Yeast100g Starter - (100% Hydration)225g Cold Water - 5c deg40g Butter 250g Butter For laminating 9cm x 13cm @ 3.5mm - 4mm thick Makes about 18 Method:Mix everything except butterAdd butter graduallyMix well, knead by hand afterWrap in cling wrap and refrigerate for 24 hours Next day Make your

Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”Always trying to make it better the second time around. Recipe:320g Strong Bread Flour80g Whole-wheat flour320g Water8g Salt90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight 10 hours Autolyse @ 14-16c DegStarter PH - 3.8 (not sure how accurate, not a semi solid ph meter)20c deg IDT3 minutes mix30 minutes

I've noticed that even it was proved at room temperature flavour is still the same as it was with cold fermented dough. Maybe even a bit sour when fermented right before it collapse. Am I just imagining this or did someone here notice that too?Photo above was done with below details.

Made and baked last year and was posted on Instagram, I'm trying to put all my bakes on here! So! this was a loaf that is covered with lots of black sesame seeds, Flavour was okay but should have added some seeds to dough as well. That would my next experiment! So many plans!Didn't had so much oven spring just enough for the dough to burst and create the famous 'Ear' the more

-Added starter and salt mixed by hand(Rubaud Method) -Bulk Fermented for 9 hours(Didn’t gave a gassy dough as it was cold yesterday.) -Stretch and folds in bowl 5 times 30min to 1 hour intervals -Pre-Shaped and rested for 1 hour -Shaped and left on bench top overnight. -Next morning in freezer for an hour then bake! -250c Deg for 15 Min/200c Deg for 25 Min This is definitely inspired by Trevor Jay Wilson totally love this guy, he make everything looks so easy! Things that I learned from this...

8cm x 28cm +\- In a mixer Mix Flour/Water/Starter until it comes together and rest for an hour Then add Sugar and salt then continue mixing and while mixing add butter gradually and continue mixing for about 8 minutes or more.   Move to a clean bowl and let it ferment(might take 4 to 5 hours or more depending on the room temp) when you see bubbles underneath or pockets of air or 50% doubled then start to flatten the dough to a square shape using a cling wrap or baking paper and a rolling pin. ...

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14g Salt 210 Chocolate Paste(70g Cocoa Powder/140g Water) On a Stand mixer mix water(warm) and flour autolyse for and hour, After an hour add your starter and salt and mix well. Gradually add your chocolate paste and continue mixing until gluten is developed, Do a windowpane test to be sure.   Transfer the dough onto a new and oiled bowl(Transparent or clear for you to see activity) and let it ferment for up to 4 hours or more depending on your room temperature, Mine was at 23°C to 24°C that...

    After 5.5 hours of Bulk Fermentation - 26°c(25.9)deg Final Dough Temperature Measured internal dough temperature about 3 times and it’s consistent so I stop measuring it.