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Mina Kalajdzic ha publicado una actualización
hace meses (editado)
Level:
Scoolinar
Sourdough bread @chef_beria #MartinoBeria
with lots of air 🥖🥖🥖🥖
Sol Damiani, Orsolya Csernák y7 más8 Comentarios-
Level:
Sous Chef
Maravilloso!
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Level:
Scoolinary Team
What an amazing crumb structure! It’s clear that the fermentation was well-executed and the baking was spot on. The airiness in the crumb gives it a light texture and surely a fantastic flavor,the open crumb looks incredible!
Thank you for sharing your result from Chef Martino Beria’s course; it’s great to see how you applied what you learned. Did you find the dough hydration challenging, or was it easy to handle? What part of the process did you find most interesting or challenging?
Thanks for sharing this with the community.
Best regards!
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Level:
Scoolinar
@Sussan Estela Olaya i have a little problem with hydration. But it is not something that can’t be practiced. The sourdough starter is challenge for me, because in Serbia you can’t found good quality whole wheat flour. But i have listened to what Chef Martino said, about problems that can happen, and followed his advices. The first course after Ken Forkish book that is so easy to follow.
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Level:
Scoolinary Team
@mina-kalajdzic Great job, Mina! Hydration can be a challenge, but as you said, it’s all about practice. It’s great that you’re following the chef’s advice and experimenting with the flour available in Serbia. Adapting to local ingredients is also part of the learning process in baking.
Ken Forkish’s book is an excellent reference, and it’s clear that you’re applying his teachings with great dedication. Have you tried adjusting the hydration based on your flour’s absorption? Sometimes, small tweaks can make a big difference.
Thanks for sharing your experience—I’m sure it will be helpful for many facing similar challenges. Keep going with your sourdough bread!
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Level:
Scoolinar
Ils semblent parfait !
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Level:
Scoolinary Team
OMG, what a delightful sourdough masterpiece! 🥖✨ The airy crumb structure is just *chef’s kiss* perfection. Tell me, did you experiment with hydration levels or let the dough have an extended cold fermentation? That texture screams expert-level fermentation magic! 🔬🔥 We’d love to see this beauty shine in your stories—don’t forget to tag us and Chef Martino Beria (@chef_beria). Let’s spread the sourdough love! ❤️
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Level:
Scoolinar
@Sol Damiani i am still not very good with hydratation, but the dough rested for 18hrs in fridge. I will tag chef Beria. The bread is a little over-baked, because my daughter forgot to tell me that timer went off. ❤️❤️
thanks for support
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Level:
Scoolinary Team
PS: I loved the “ghosts” participation👻💟
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