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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 2.78 MB, 4032x3024, 20181104_180257.jpg [View same] [iqdb] [saucenao] [google]
11429586 No.11429586 [Reply] [Original]

How'd I do /ck/?

>> No.11429589

>>11429586
Looks good. How's the crumb?

>> No.11429591
File: 3.16 MB, 4032x3024, 20181104_192430.jpg [View same] [iqdb] [saucenao] [google]
11429591

>>11429589
Not great

>> No.11429592

Why isn't it properly square?

>> No.11429599

>>11429592
Because imperfection is beautiful

>> No.11429608

Claire's was bettur
https://youtu.be/oidnwPIeqsI

>> No.11429615

>>11429591

Crumb doesn't look bad to me at all, although the overall volume looks a little low. Make sure you're getting enough tension into the loaf before baking, and not underproofing/wildly overproofing it.

>> No.11429638

>>11429586
Pretty sure I've seen this picture before.

>> No.11429671

>>11429638
Unless you're one of the two people I sent it too when I took it, i assure you that you haven't

>> No.11429714

>>11429615
Yeah. I'm more disappointed in the lack of volume than the overall crumb.
I followed the Irish guy from that youtube video's recipe, but cut it in half.
400g all purpose flour
230g flour
160g starter
5g salt
I put it in the fridge in a banneton overnight and it didn't raise at all in the fridge so I popped it in the oven with a pan of hot water to prove until a suitable size. Used a dutch oven, spritzed with water before putting on the lid. Got very little over spring.

When I was shaping the dough after the 4 hour initial proof I noticed that by having too much flour on my board I wasn't able to achieve a real smooth skin before putting it in the basket