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First time trying to make shokupan using this recipe Didn't rise enough in the last proofing to fill the loaf pan like it was suppose to, but was still very tasty.
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Jul 31, 2017 18:32
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| # ¿ Apr 24, 2024 14:10 |
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I finally got a banneton. Are you suppose to wash the liner in between bakes or just let the flour build up? Here's the first sourdough loaf I did with it: 
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Oct 9, 2017 18:58
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Rhjamiz posted:Yeah, I more or less already do that stuff. I'm just looking to add variety to my limited repertoire. Has someone suggested making a batch of empanadas or samosas yet? Societies have solved this problem.
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Dec 5, 2017 20:54
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I'd say go with the round one, since you probably have a bowl that will work as a banneton for it.
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Jan 2, 2018 19:42
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Siegkrow posted:Anybody knows how to make naan bread? Any tips? If you have a baking steel or stone, I've made this and it came out really good.
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Oct 19, 2018 23:43
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I've been doing the perfect loaf's beginner sourdough and my results keep getting better. Still want a bit more rise, think I need to keep to first step somewhere warmer during the winter. Jan your loaf looks good and I may try that tartine recipe next.  
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Jan 22, 2019 07:00
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10 Beers posted:Looks good! Is that wheat? If so, does it affect the taste of the sourdough? here's the recipe It is suppose to be about 3/4 regular bread flour and 1/4 whole wheat (I replace the rye flour with whole wheat), but I think was closer to 50/50 cause I ran out of bread flour. I think the sour really compliments the hearty whole wheat flavor and makes for a very tasty loaf overall.
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Jan 22, 2019 17:26
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| # ¿ Apr 24, 2024 14:10 |
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Decided to try random scoring. Made with the super simple King Arthur flour no-knead sourdough recipe except did the long fridge proof in the banneton  
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May 22, 2020 19:40
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