https://www.alexshellim.com/home daily 1.0 2021-11-09 https://www.alexshellim.com/about-me daily 0.75 2021-11-09 https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/28df4155-aa84-4ff6-923d-dc7785132e94/me.jpg About me - A bit about me… I’m a product designer currently working for Sainsbury’s on their online groceries platform. I’ve been here two and-a-half years, at the moment I’m helping our customers eat more healthily and sustainably, get refunds more easily and discover new and exciting recipes to try. I joined Sainsbury’s after 18 months working at a fintech startup where i focussed on improving onboarding to a new-to-market contents insurance app. This followed 3 years working at a UK/US tech start-up Songkick where I designed and built large-scale ticketing campaigns for some of the biggest artists in the world and where I began to dip my toes into design processes that I’ve built on in the 7 years since. I made the jump into digital after eight years as a print designer at Kerrang! magazine starting as a junior in my first job and leaving after a year as Art Editor. Where I’ve worked Senior Product Designer - Sainsbury’s groceries online Mar ‘19 - present I lead a team of three designers within the Customer Experience Design team, we focus on the discovery phase of the shopping journey across Sainsbury’s, Argos, Habitat and Tu Clothing as well as Help and Contact Centre tools. UI Designer - Buzz Oct ‘17 - Mar ‘19 Responsible for researching, designing and testing a new to market smart insurance app on android and iOS, the creation and maintaining of in-house design system. Web Designer/Developer - Songkick Jun ‘15 - Oct ‘17 Designing and developing campaigns for some of the world’s biggest artists using Songkick’s white-label ticket integration widget and work to maintain and improve concert discovery platform on web and app. Web Designer/Developer - Crowdsurge Sept ‘14 - Jun ‘15 Designing and developing campaigns for some of the world’s biggest artists. (merged with Songkick) Art Editor / Senior Designer / Junior Designer - Kerrang! magazine Sept ‘06 - Sept ‘14 You name it, I did it at some point. Started as a Junior after being brought on full time during my University placement and left after a year as Art Editor - responsible for magazine layout and design. Branding, image conceptualisation, execution, editing and retouching. Studio art direction, photography commissioning and team management. https://www.alexshellim.com/sainsburys-refunds daily 0.75 2021-11-12 https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/48bb0b7c-7622-4e58-848a-dcef65596adb/Self-serve+refunds+-+competitor+comparison+%282%29.jpg Sainsburys: self-serve refunds - Make it stand out *refunds in my account refers to an “integrated” refund journey where a customer can request one directly from a previous orders screen https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/245351e9-ae08-403e-900c-86bb239e8817/Self-serve+refunds+-+Frame+40+%281%29.jpg Sainsburys: self-serve refunds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/876b3782-9eb5-4f2f-9864-c084e77919a7/Self-serve+refunds+-+Frame+44.jpg Sainsburys: self-serve refunds - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.alexshellim.com/sourdough daily 0.75 2024-04-04 https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/17ade32f-fe5f-4ab5-a2c8-d05222728cd2/IMG-7150.jpg Sourdough - 8-14 hours later… The stiff starter should have roughly doubled in size after 10 hours (about 5pm). https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/3d9c0b2e-6041-4e6c-82a2-28ababd6693e/IMG-7155.jpg Sourdough Folding the dough Uncover and fold the dough (first fold) (pull one side of the dough up and stretch it over to the centre. Do this from the bottom, the top and each of the two sides) Leave for one hour Uncover and fold the dough (second fold) Leave for one hour Uncover and fold the dough (third fold) Leave for one hour https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/f2802bb7-4dcf-4847-9e6a-f2b74d1f60ef/IMG-7144.jpg Sourdough - Feed the starter Note: you can’t feed the starter with water straight from the tap, so leave some out ahead of time. Remove the starter from the fridge and add equal parts water and flour to your starter (for this recipe i add 50g of each). I do this about 11pm and leave it out overnight or for around 8-9 hours. At this point, fill a jug with about 500ml of water and leave it out, you’ll use it the next day. The next day the starter mixture will have grown and become bubbly. https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/54793fc1-0426-47d9-bab3-9f8d87d50c80/IMG-7151.jpg Sourdough Mix the dough Ingredients: 400g water, 145g stiff starter, 400g white flour, 100g wholemeal flour, 16g salt Put 145g of stiff starter in a bowl with 400ml of water and break it up by hand. In a large bowl measure out 400g of white bread flour and 100g of wholemeal flour then add the starter/water mixture. Mix well and ensure there are no bits of flour left unmixed, knead the dough for a few mins until it’s all incorporated and getting smoother (you can do this on a worktop but i do it in the bowl so i don’t have to clean up). https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/04849edd-b1f2-499c-9235-a8c568061103/IMG-7152.jpg Sourdough - It should look like this… Put a tea towel over the bowl and leave it about 20 mins. https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/5cdeddb4-0154-49b1-901b-8834f6ace212/IMG-7156.jpg Sourdough - Shape the dough Uncover the dough, dust your worktop and the inside of your proofing basket with flour. Tip the dough out onto the worktop and fold the outside edges of the dough into the middle, once you’ve done this and the edges of the dough are gathered in the middle, flip it over and shape it into a ball (this is tricky, but this video will help). If it sticks, just add more flour around it. https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/ca0b509a-1501-4670-acf6-9b12cbcb9020/IMG-7157.jpg Sourdough - Proofing Once shaped, flip it over and place it upside down (so the smooth side is at the bottom) into your floured proofing basket. Put the cover over the basket and place it in the fridge (for me this is usually at about 11pm) overnight. https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/0a6948ea-d13f-4b43-bf2e-7ef6a958acbb/IMG-7153.jpg Sourdough - Add the salt After 20 mins add in 16g of salt and knead it in - takes about 2 mins and the dough will be much more smooth and stretchy. Cover again. Leave for one hour https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/743abf92-6bee-43fa-be1e-f5e5910a6a5b/IMG-7163.jpg Sourdough - Finished! Remove from the oven, put it on a rack to cool - best time to eat it is 2 hours later! https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/3408fcf7-0584-4b96-87ff-ec212ddefcb5/IMG-7145.jpg Sourdough Make a stiff starter I do this about 7am the next morning. In a bowl mix the following together into a ball 90g strong white bread flour 45g water 45g starter that you fed the night before Now cover the bowl in clingfilm and leave for 8-14 hours (should be in a warm room, don't leave it in the kitchen if it's freezing, but also don't stick it on the radiator) https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/2caf0094-0156-4e45-bc1c-470401e98d78/IMG-7162.jpg Sourdough - After 30 mins or so… Remove the lid and bake for another 15-20 mins (depending on how dark you want the loaf). https://images.squarespace-cdn.com/content/v1/616e7c53ffdf8e2299f7c335/89daad34-e668-41a1-9033-1aada3b5cf48/IMG-7160.jpg Sourdough Baking The next morning, put your cast iron pot into the oven and heat it to 250, once it’s reached temperature leave it for another 20 mins. Get your dough out of the fridge, flip it out onto a baking tray and remove the cast iron pot from the oven. Carefully place the dough into the cast iron pot and using your lame, make a cut across the dough (no right or wrong way to do this, you can make one cut, two cuts, a pattern or you don’t even have to do it, it simply allows you to control where the bread expands as it bakes) then spray the dough 2-3 times with water, put the lid on and place it into the oven. Bake for 25-30 mins Note: oven performance varies, so you may need to adjust the timings to this or your preferences are you figure out how you like the bread.