Thanks for the video. One question I have though. For sourdough you use a backing sheet, which is good to be able to have consistent results. But in your backing sheet you don't specify how much time do you keep mixer running. You just always say "I prefer stretch and folding over overmixing the dough". For me this is one of the most important information to know. Can you please clarify this? And maybe add the time for mixing as another indicator on your backing sheet. Thanks.
I mix the flour and water for about 3 to 4 minutes, then I will do autolyse for 30 minutes. Then I add the starter and mix for 2 minutes or so. After another 30 minutes I will then add the salt and mix for about 3 minutes. I have a video where I explain my spiral mixer times in more detail
@@urbantreats_sydney Thanks for clarifications. So, you keep it in the mixer bowl for almost 70min but the mixing time is around 10min only. I do mine in a stand mixer. I will add all ingredients from the start (375g water, flour (50g wholemeal + 450g plain), 120g starter, 9g salt) and run the mixer on speed 1 until the dough clears the edges of the bowl (which is around 25-30min). I take it from there and place in oven (set at 30degC). Then I do 3-4 stretch an folds every 30min roughly. Then I shape it and place in banneton. Works fine for me, but I might try your way as well.
It helps bloom the cocoa powder, makes the cake more moist and while also adding flavour, you can even add some coffee powder if you want for some extra flavour
@@urbantreats_sydney Hope you had a great weekend Omg used your recipe cake is amazing so moist I made mini cakes and had enough for one full cake 👍🏻 as a tradie I like how your a tradie and teach trade like ✔️ i used about 170g per mini cake tin but might add more next time to compensate for taking the tops of the cakes
I'm hooked on your channel now. Thanks for the video. I did enjoy it.
Thank you! Much appreciated! ☺️
Great video. Cake looked great with the matching macaroons
Thank you much appreciated 💚
Thanks for another informative video presented calmly and clearly. I may just try your cake recipe one of these days?? still yet to try macarons :)
Hope you do! Recipe is actually pretty easy to finish! Thank you
Thanks for the video. One question I have though. For sourdough you use a backing sheet, which is good to be able to have consistent results. But in your backing sheet you don't specify how much time do you keep mixer running. You just always say "I prefer stretch and folding over overmixing the dough". For me this is one of the most important information to know. Can you please clarify this? And maybe add the time for mixing as another indicator on your backing sheet. Thanks.
I mix the flour and water for about 3 to 4 minutes, then I will do autolyse for 30 minutes. Then I add the starter and mix for 2 minutes or so. After another 30 minutes I will then add the salt and mix for about 3 minutes. I have a video where I explain my spiral mixer times in more detail
@@urbantreats_sydney Thanks for clarifications. So, you keep it in the mixer bowl for almost 70min but the mixing time is around 10min only. I do mine in a stand mixer. I will add all ingredients from the start (375g water, flour (50g wholemeal + 450g plain), 120g starter, 9g salt) and run the mixer on speed 1 until the dough clears the edges of the bowl (which is around 25-30min). I take it from there and place in oven (set at 30degC). Then I do 3-4 stretch an folds every 30min roughly. Then I shape it and place in banneton. Works fine for me, but I might try your way as well.
Yeah it does spend a bit of time in the bowl, mine is 20kg, but if I ever need to do more than one mix I try and only use 30 minute autolyse
Why do you add the boiling cup of water to the cake batter? I have never seen that trick before.
It helps bloom the cocoa powder, makes the cake more moist and while also adding flavour, you can even add some coffee powder if you want for some extra flavour
May I ask what type of oven do you use for the sponges? Thank you! 🤩
Rm2020 from rackmaster UK
Thank you! You are a true inspiration to me! ❤
@@nadasdis thank you I really appreciate that 🙏😊
I'll have one of those cakes please.😮❤❤..
A loaf of bread and 12 macaroons thank you 😊😊
Yummy!!🤤
Thank you! Lucky it was my friends birthday cake so I was able to eat it :)
@@urbantreats_sydney hahaha , too good.. 😆 it looked beautiful 😍
Looks amazing and great video
@benthepainter thanks Bro! Sorry for late reply I just got off my cruise ship!
@@urbantreats_sydney Hope you had a great weekend
Omg used your recipe cake is amazing so moist
I made mini cakes and had enough for one full cake 👍🏻 as a tradie I like how your a tradie and teach trade like ✔️ i used about 170g per mini cake tin but might add more next time to compensate for taking the tops of the cakes
what's the hydration of the dough you used in this video? :)
From memory it was 76% hydration
Молодец 👍
Thank you! 👍