Interesting dough mixing tool? I don’t remember mixing being a problem when I
did no-knead sourdough, just used a silicone spatula, but could have been fun
to try it. 🙂 The lame looks similar to if not the same as mine (and the
Thermomix store had those, too, for $6.50 but I think I paid about $8 including
postage via AliExpress) and I found the blades are good for the first cut or
two but go blunt so quickly (due to acidity, apparently) I’m now not bothering
to replace them and just rip and tear the dough because that’s all I can do and
therefore that’s how I roll. 😂
Vicki. :-)
On 19 May 2021, at 8:38 pm, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Vicki
The taste was excellent, with a nice chewy crust. The two loaves are almost
gone so must taste OK ;-)
The crumb wasn’t as open as the straight Hubert strain, although the loaves
were lighter in structure overall as they rose more. I now have both versions
reserved in the fried so will keep playing. This week, it will be 2 batches –
1 for loaves and 1 for baguettes!
The coffee machine I turn off and just utilise the residual heat in the
boiler, only for a rapid warming if needed.
I got a dough mixing tool when I bout the SS lame – much less mess than
mixing with hands as suggested. Ha ha… and when I say to be people would you
like to feel my Artisan dough hands (and who can resist to Jens eye rolling
in reply), now it’s just the flour and shaping to the softness.
Bread Lame and Danish Dough Whisk Set with 5 Replaceable Razor Blades and
Leather Protective Cover, Stainless Steel Bread Flour Mixer Blender for Cake
Dessert Pizza Pastry Hand Kitchenware Tool: Kitchen Tools & Gadgets:
Amazon.com.au
<https://www.amazon.com.au/Replaceable-Leather-Protective-Stainless-Kitchenware/dp/B085LDCKRC/ref=sr_1_2?dchild=1&keywords=dough+mixer+hand+tool+and+lame&qid=1621420533&sr=8-2>
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Wednesday, 19 May 2021 4:57 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Latest sourdough efforts
Hi Steve,
Both those loaves look fantastic, though it’s hard to compare eggs for eggs
when they’re scored differently and we are unable to both see the crumb and
conduct taste tests of our own! 😉 Still, I have no doubt they both tasted
fabulous.
Love the idea of proving on the espresso machine – except I really don’t want
to leave mine on that long! The boiler would run dry, not to mention the
electricity. 🙂 I’ve been putting my dough just inside a sunny window.
Given my banneton is in a box somewhere, and Thermomix had a larger one on
special in a flash sale yesterday, and given I’m making larger loaves at the
moment, I nearly bought one… then I got distracted and started hunting down
bread bags and bought these
https://www.aussiebreadbags.com.au/products/two-of-each ;
<https://urldefense.com/v3/__https:/www.aussiebreadbags.com.au/products/two-of-each__;!!Nd8K6TfUt9jcQpcU_mCx!4DHVANmgB5m7jKif2SD-E9ABwvVqdTBTb07XBN9nQqsOrQoR39Yz4pxCWJrDdjzsxC2s29dk$>
and by the time I got back to the Thermomix site I decided I am doing just
fine without a banneton and can manage until my existing one resurfaces. Heh.
Vicki. :-)
On 17 May 2021, at 7:56 am, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx
<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi All
Created 2 loaves of Sourdough with a hybrid yeast of Hubert and a friends 7
year old culture. Higher loaves overall but not as much as much of an open
crumb. Nice and chewy crust. Good effort. Improved score from Carb munchers
1 and 2.
Cuadra residual heat fast prover (turn tablet sideways as bloody 10X try to
fix!!)
<image004.jpg>
Latest sourdough effort with mix of Hubert and 7 year old starter
<image005.jpg>
Cheers
Steve
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