<p>A short video of the latest sourdough experiments, examination of crust and crumb. This is the result of a lower hydration sourdough (65%) and rapid kneading with a dough hook. 5 hours bulk ferment, 1 hour rise - then refrigerated for 36 hours. Straight in to 240ºC oven, baked covered for 20 minutes and uncovered for 15 minutes.</p>

A short video of the latest sourdough experiments, examination of crust and crumb. This is the result of a lower hydration sourdough (65%) and rapid kneading with a dough hook. 5 hours bulk ferment, 1 hour rise - then refrigerated for 36 hours. Straight in to 240ºC oven, baked covered for 20 minutes and uncovered for 15 minutes.

Sourdough (experiment #4) - acoustics of crust and crumb

Short videos from my endless projects. I'll post stuff from baking to electronics, welding, MacGyve and  BBQ.

Short videos from my endless projects. I'll post stuff from baking to electronics, welding, MacGyve and BBQ.

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Can't Stop Project-ing

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