8 feet 4 inch mini mal Surfboard

Cleaned up my 8'4" mini mal shaped by Billy Tolhurst in 1999.

In perfect Nic but the leg rope had perished. The mid length surfboard is one of the most versatile boards you can own. Sitting between a shortboard and a longboard its typically in the 7 to 8'6" foot range. A mid-length combines the paddle power and wave catching ability of a longer board but with more manoeuvrability.

dead leggie

The deck

Tail and deck

Fins and bottom

Fins

Billy Tolhurst

Standing up

Winter Breakfast Ciabatta

Got up early today its a feels like temp of 2.6 C. Lit the pizza oven and baked a ciabatta and had it with some home made chicken soup for breakfast. Just added some thyme, sage and rosemary blossom from the garden to garnish the soup. Yum

Ciabatta baking

Chook soup and Ciabatta

totally unrelated fox lamp :-)

Easy Digest Low FODMAP Sourdough

Low FODMAP sourdough bread designed for easier digestion.

FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. These are a group of short chain carbohydrates and sugar alcohols that are poorly absorbed in the small intestine and can cause bloating, gas, and abdominal pain in sensitive individuals.

From - ANNA PASTRY ARTS, CINEMATIC BAKING, FERMENTATION & GASTRONOMY -

https://youtu.be/ylB0w32DWjc

My starter -

Starter 1:3:3

3 hours

4 hours

Fermented Oat Sourdough Bread Recipe (From - https://www.youtube.com/@annaPastryArts Makes 2 Loaves)

Fennel Infusion

• 500 ml boiling water

• 7 g whole fennel seeds

Pour the boiling water over the fennel seeds, let cool completely, then strain before using.

Fermented Oats (24 hours)

• 150 g rolled oats

• 180 g water

• 25 g active starter

Mix and ferment in the refrigerator for 24 hours. Use 200 g of the mixture in the dough.

Dough

• 130 g active sourdough starter

• 720 g bread flour

• 510 g cold water or cooled fennel infusion

• 18 g salt

Add-ins

• 200 g fermented rolled oats

• 30 g whole dark flax seeds, lightly crushed or coarsely ground before adding to the dough

• 8 g fermented rye malt (or 4 g / 2 tsp ground coriander)

• 2 g fennel seeds

• Zest of 1 orange

Baking Schedule

• Mix and autolyse (everything except salt) — 40 min

• Add salt — Rest 45 min

• Fold #1 — Rest 45 min

• Fold #2 — Rest 45 min

• Fold #3 — Rest 1 hour

• Divide & pre-shape — Rest 10 min

• Final shape → Refrigerate 8–12 hours

Bake

• 445°F (230°C) — 15 min with the lid on

• 465°F (240°C) — 15–20 min with the lid off

My Bake

My loaf into the fridge for fermentation overnight.

Out of the oven

Sliced in half