here is a montage of all the photos during the making of the baguattes

Hey Vex_Detrause

good question

The 82% is the hydration of the dough. Basically, how much water is added.

also known as “bakers percentage”

The higher the hydration to wetter and more difficult the dough is to handle.

The benfits are that you end up with much larger holes in the crumb. As per sourdoughs and classic French and Italian breads.

you can work out the hydration of any dough by dividing the water by the flour, multiplied by 100.

1000g flour and 820g water

python in the terminal

820/1000 0.82

0.82*100 82.0

generally, a basic simple home made loaf will be about 65% hydration.

1000g flour and 650g water.

650/1000 0.65

0.65*100 65.0

I have managed to sort out linux montage so I can upload the images in a montage style

thank you

thank you

thank you

I have always used either filtered or bottled water for my baking.

All bakeries I have worked at use filtered water.

The chlorine and chloramine in tap water are not good for natural yeast and will kill it. Not that good for drinking either.

I used to keep fish some 20-30 years ago.

The process back then to top up your aquarium, was to fill a bucket with tap water, and leave it for 24 hour for the chlorine to evaporate.

This changed with the introduction of chloramine and you now need specialist chemicals to remove the chloramine.

The introduction of chloramine into our tap water here in the UK came about 30 years or so ago, when a London hospital was overwhelemed with its patients dying of water bourne diseases.

Initially they could not work out what was causing it. They eventually found that the culprit was the water storage tank on the roof of the Hospital that supplied its water. The stagnant water had developed all sorts of bacteria and viruses.

So they introduced chloramine.

Generally though, I do not trust any privatised water company here in the UK. They are more concerned with profits than providing clean water.

I personally have a black staining sludge forming in my toilet cistern and in the outlet of my taps. It is not clean water.

So I always only use filtered water for everything.

Hello SeductiveTortoise

Thank you

Do try this high hydration dough.

I have specifically adapted it so that other people can get used to high hydration doughs.

there is no kneading in the recipe, nor any hands on french kneading, which is the main deterrent for new sourdough bakers.

working with poolish doughs is a great introduction to learning sourdough techniques

best of luck

Thank you. you are very kind

I forgot to upload the photos of the ciabatta

I have always used either filtered or bottled water for my baking.

All bakeries I have worked at use filtered water.

The chlorine and chloramine in tap water are not good for natural yeast and will kill it. Not that good for drinking either.

I used to keep fish some 20-30 years ago.

The process back then to top up your aquarium, was to fill a bucket with tap water, and leave it for 24 hour for the chlorine to evaporate.

This changed with the introduction of chloramine and you now need specialist chemicals to remove the chloramine.

The introduction of chloramine into our tap water here in the UK came about 30 years or so ago, when a London hospital was overwhelemed with its patients dying of water bourne diseases.

Initially they could not work out what was causing it. They eventually found that the culprit was the water storage tank on the roof of the Hospital that supplied its water. The stagnant water had developed all sorts of bacteria and viruses.

So they introduced chloramine.

Generally though, I do not trust any privatised water company here in the UK. They are more concerned with profits than providing clean water.

I personally have a black staining sludge forming in my toilet cistern and in the outlet of my taps. It is not clean water.

So I always only use filtered water for everything.

yes, you can still use signal, molly and signal-foss. I have signal on my desktop and some of my family have molly and some signal-Foss.

The signal servers are primarily hosted on AWS with redundancies on Azure or Google Cloud. Molly and Siganl-FOSS use these too.

The official Android app generally uses the proprietary Google Play Services, although it is designed to be able to work without them.

Hence we use the signal-FOSS and Molly on our phones that do not have any google services.

Like any AOSP rom, Lineage, there are no google play services.

Its the google firebase that manages push notifications that seems to be the main privacy issue.

MollySocket allows getting signal notifications via UnifiedPush, not google firebase,

https://github.com/mollyim/mollyim-android

dont forget fellow hobbit:

after second breakfast

Elevenses

Luncheon

Afternoon Tea

Dinner

Supper

The baguette trays do help keep the shape, but more importantly, they stop the dough rolling off.

Over the years making these baguettes I have had many baguette doughs slide off the baking sheet as I slide them into the oven.

There is no difference in the final bread using a basic oven baking sheet.

I saw the baguette trays for cheap in TKMax. I think they were £2.50 each.

My apologies for not making that clearer

it is in section 8.

should have done a section 9 to specifically cover that.

8. Cover the loaf tin in lightly oiled cling film, so the dough doesn’t dry out. Let it rest at room temperature for about 45 minutes.

There is also signal-FOSS as an alternative to signal and Molly

Signal-FOSS

https://www.twinhelix.com/apps/signal-foss/

A fork of Signal for Android with proprietary Google binary blobs removed. Uses OpenStreetMap for maps and a websocket server connection, instead of Google Maps and Firebase Cloud Messaging.

add the repo to your app store to F-droid basic

https://fdroid.twinhelix.com/fdroid/repo/

The twinhelix repo is in the droidify and neostore repo list.