Spent some time tinkering with my new camera equipment today ☺️

2画面PCの波、ついにChromebookにも…？ https://www.gizmodo.jp/…/google-might-be-tinkering-with-a-d…

I did my first 𝐋𝐈𝐕𝐄 stream over YouTube many years ago at surprise surprise... my #ikingazmigarden. I don’t even remember why Azmi and I decided to do it there at some ungodly hour - 5 am if I’m not mistaken? But we did it.

Fast forward to the recent RMO where my MANager @joelebosi and I started toying around with our equipment and began LIVE steaming from the comfort of our home office.

It started with just the phones and Go Pro and then Azmi said, “I hate the quality of this stream. Let’s try with my DSLRs”.
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Every single night, till the day I delivered, Azmi had something he “hated” and was constantly tinkering and improving the setup - making me produce daily shows just so we could “test his theory out”.
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So that is why when people ask me what equipment I’m using for our LIVE streams or how things are done, I seriously don’t have the answer to it as Azmi has been McGyvering it every-single-day while I menetek anak bongsu dia (on top of all the other stuff I do as a multiCEO of Home Ministry and more).
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Anyway, sesiapa yang berminat untuk berkoloborasi, sila DM tepi ye? Jom kita bersama-sama menaikkan silaturahim economy wise and more!

Email me at thedaphneikingshow@gmail.com for more information.

Hello!
Thanks for stopping by.

I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.

If you find joy in touching your dough and don’t mind the mess, well, good for you ??

But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!

See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.

Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.

Anyway, here’s the recipe.
Enjoy!

Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)

Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread

Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.

Remember, bulk fermentation starts when starter is mixed into the dough.

Hope this helps!
=========================================
23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
—————————————————————————————
Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
—————————————————————————————
Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M

Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6

Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI

Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y

Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3

Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS

Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35

Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
—————————————————————————————
Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
—————————————————————————————
Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7

Intro Music:
Music: Intro
Musician: Jeff Kaale

A year in planning and research; 4 months trial and error; countless hours of tinkering with software - comes my Frankenstein, a 360° Camera that stitches 24K images from four DSLR with great low light capabilities. Here is a video of how I assembled it. Stay tuned for upcoming timelapses at sea that will blow your mind!!

Support my photo/videography through my patreon and affiliate links!
https://www.patreon.com/YTJeffHK

Best Value Fullframe for timelapse https://amzn.to/2MYk2vX
Fisheye lens used in 30 days timelapse https://amzn.to/30uE4Aw
360 camera I use https://amzn.to/2Qfgcku
Drone https://amzn.to/2Qhxk98
BIG JUICE powerbank for everything https://amzn.to/304fKJq
Gaffer Tape (no residue) https://amzn.to/2LCRLYq
Silica Gel Packs https://amzn.to/2N083xJ
Good intervalometer https://amzn.to/2N1ETOS
Good Entry Tripod https://amzn.to/2ZWp8e7
Pro Tripod https://amzn.to/2NYSlCH
Budget Time lapse Motion Control https://amzn.to/2A4H7Vd
Advance time lapse Motion control https://amzn.to/2PQ5ctn

Follow my Adventures on Instagram @jeffrey.hk
www.instagram.com/jeffrey.hk

=====Day in my life as Chief Officer onboard a ship=====
https://www.youtube.com/watch?v=GX5YO_CDcK8

?An Unusual Mooring Operation - to Palm Trees!??
https://www.youtube.com/watch?v=V-HtIFMdhB0

=====Docking a Mega-Ship=====
https://www.youtube.com/watch?v=6GyQN8zi8kk

=====30 Days Timelapse at Sea | 4K | Through Thunderstorms, Torrential Rain & Busy Traffic=====
https://www.youtube.com/watch?v=AHrCI9eSJGQ&t=305s

=====10 Reasons Why Maritime is AWESOME =====
https://www.youtube.com/watch?v=0U18AHZbS_M

=====10 Reasons Why Maritime SUCKS =====
https://www.youtube.com/watch?v=tdMYEKwxTyo

=====How To Anchor a Mega-Ship =====
https://www.youtube.com/watch?v=62O7KYfb4GA

=====Navigation Bridge of a Mega Ship=====
https://www.youtube.com/watch?v=Bj3_peT4u9M

=====A Tour of Mega Ship's Engine Room=====
https://www.youtube.com/watch?v=s7BhBsVigZw

=====HEAVY SEAS! Bad Weather in Atlantic Ocean=====
https://www.youtube.com/watch?v=OZA6gNeZ5G4

本館開發App「Tinkering Journey Sketchbook」 搭配本館的動手樂工作坊(Tinkering Workshop)為設計目標，主要有三大項目：引導、紀錄、分享與意見回饋。

Designed in coordination with NTSEC’s Tinkering Workshop, this new App “Tinkering Journey Sketchbook” includes several main features: virtual facilitator, record, design, and share.