18 days… burning yeast explosion? Barely knew her.
But I did loaf her.
Some might even say I even kneaded her…
Rye did I knead her loaf so much…?
- micgerne@lemmy.dbzer0.comEnglish18 days
thanks. I’ll get it framed and hang it in the kitchen as a constant reminder of my failure.
- 18 days
Failure or, learning point? Either way, hope it wasn’t too bad to clean up
- micgerne@lemmy.dbzer0.comEnglish18 days
just straight up failure. It was the first warm night in a long time and I’m still on “dead of winter” baking mode rather than “almost summer” baking mode.
- 17 days
I spent 6 hours getting mine ready yesterday to bake it at the wrong temp. I feel you. Mine was not salvageable but, easier clean up than yours.
- username_1@discuss.tchncs.deEnglish18 days
You successfully proved that it shouldn’t be proved for so long though. Congratulations.
- rcbrk@lemmy.mlEnglish18 days
Why does it appear to be 150% hydration? Or was it a really long over-proof which digested so much starch and protein that this was the result?
- micgerne@lemmy.dbzer0.comEnglish18 days
It’s a rye loaf so needs more water than just straight wheat.
- rcbrk@lemmy.mlEnglish16 days
Ok, interesting; what’s your formula? For 100% whole rye I’d settled on about 82% for dense loaves, but was experimenting with 110-130% for reikäleipä type flat loaves.
- micgerne@lemmy.dbzer0.comEnglish16 days
honestly, I’ve got no idea how much water I add. It’s a 50:50 rye/wheat mix, I just add water till the consistency looks about right. I definitely have to use a tin though, if I tried to make a cob it’d end up as a flat puddle.
- renrenPDX@lemmy.dbzer0.comEnglish18 days
You left your young yeastlings unsupervised and they had a huge party and left the place trashed, smelling like alcohol and sour, stale air.
