Starter was really active late afternoon, I mixed around 6pm and put in to shaping basket for cold ferment around midnight, baked from cold just before posting this. That would be abut 6 hours proof and 12 hours retard which is about standard for me but I don't really time it. Ideally I'd retard for twice as long but that doesn't work with my daily schedule too often.
I used an Emile Henry "Artisan Bread Baker" in at 500 and reduced to 450 for 50 minutes, top off to brown for about 10.
9 Comments
SatansMaggotyCumFart@lemmy.world · 6 pts · 2y
A little L-Lysine will clear that right up.
banneryear1868@lemmy.world · 2 pts · 2y
All I have is N-N-DMT :(
SatansMaggotyCumFart@lemmy.world · 5 pts · 2y
Say hi to the machine elves for me!
banneryear1868@lemmy.world · 5 pts · 2y
Quartelochblortch says "three to the right one to the left, the first door turns the last door bends," said you would understand.
SatansMaggotyCumFart@lemmy.world · 3 pts · 2y
To be fair anyone should be able to understand that.
chagall@lemmy.world · 4 pts · 2y
u/SatansMaggotyCumFart says hi
Gradually_Adjusting@lemmy.world · 5 pts · 2y
Hawt
deegeese@sopuli.xyz · 4 pts · 2y
Nice blisters. What was your proofing/retard schedule?
banneryear1868@lemmy.world · 2 pts · 2y
Starter was really active late afternoon, I mixed around 6pm and put in to shaping basket for cold ferment around midnight, baked from cold just before posting this. That would be abut 6 hours proof and 12 hours retard which is about standard for me but I don't really time it. Ideally I'd retard for twice as long but that doesn't work with my daily schedule too often.
I used an Emile Henry "Artisan Bread Baker" in at 500 and reduced to 450 for 50 minutes, top off to brown for about 10.