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Hi, I’m Zita, co-founder and head bread baker of a small bakery-café “Bang Bang” in Siem Reap (Angkor), Cambodia.

This post is an attempt to connect with fellow pro bread bakers, especially with experience in bakery management. I seek encouragement, enlightenment, and even guidance. If you’d like to pass your insights to a growing, primarily self-taught baker, please comment below or contact me privately via TFL or email: zita@bakerybangbang.com

After baking the Champlain so often  I was wondering whether it would be time to give this

formula another try...I remember last time I baked it was in October 2017 and one of the bakes that made me realize no I must walk before I run and reduce hydration!!!!

I followed Trevor's formula as on his blog apart from withholding 10g of water and use it for wetting hands....

I used Rubaud combined with a short bout of slap and folds....

Coil folds are amazing to manage wet dough and that's  what I used for the first 4 folds in 30 min intervals.

Danni is my inspiration, (fellow teacher, Canadian, baker, potter) http://www.thefreshloaf.com/node/57017/raisin-fennel-sourdough%C2%A0

Something is keeping me busy these days so I have no time to bake and post. I thought I'd share something that I baked during my review days that I still haven't posted.

Today was my traditional day out in Zurich with some of my sistersin law. Stadelhofen is where we meetup and luckily both bakeries I wished to visit were within a short distance of each other.  Kat suggested John  Baker and what an amazing shop. Tucked away in a little side street. would love to have been able to actually talk with bakers but they were very busy.  

Details are in the following thread: http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196

Since Lucy and I didn’t die, or even get sick from our new wild and black rice starter we made last week we decoded to keep I around in the fridge for a while and see what we could do with this exotic culture.  Lucy said we need should make some SD noodles, something we haven’t done for a long time and it is too good not to do and so much better than most anything you can buy!

Details are in the following thread..http://www.thefreshloaf.com/node/57222/warm-bulk-cold-bulk-and-then-cold-retarding#comment-416196

I wanted to know whether a warm , cold bulk combined and then a cold retard would possibly get me a more open crumb as I noticed this with recent ciabatta and baguette bakes.

I love sticky rice! No matter it is cooked whole in a savory dish or made into rice cake or mochi. Fried, steamed, baked or boiled, it is so versatile. After coming across bread recipes that suggested using up leftover rice cake from Chinese New Year by stuffing it into bread, I decided to create my own version of rice cake bread.  

Purple Rice Cake Sourdough with 20% Millet and 20% Sprouted Durum

So.... I've been struggling with trying to let lift and good crumb from whole wheat.  I like 100% for it's health benefits. This is my third try and will post crumb shot later.

Formula (give or take)

250 gm whole wheat (sifted)

175 gm water

4 gm salt 

Autolyse above for several hours.  While doing that I fed my whole wheat starter and poured 60 gm of boiled water on the remaining 40 gm of the bran from sifting.

Final dough

autolysed dough (429 gm)

levain 48 gm

bran / water mix 100 gm