loaf instead of baguette

Ideally this will taste great dipped in oil. Old dough turned madre, wheat flour (550)

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre

close up of a golden loaf of freshly baked sourdough wheat bread

freshly baked long loaf on cooling rack

Baguette for @tigerlilly

Old dough - 50g held over from last week’s bake and kept in the fridge

50g old dough refreshed Lievito Madre style with 50g flour and 25g water

shaped baguette resting on baking parchment

3 crusty baguette fresh from the oven

close up baguette porn

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette

RayWilson KubanaSiegburg

Good concert

Ray Wilson at the Kubana in Siegburg

Testing a new bread recipe

500 g spelt (1050) 375 g water (75%) 50 g lievito madre (10%) 10 g salt (2%)

My LM is made from dough held back before baking, here I’ll hold back 50 g before shaping the loaf and put it in the fridge.

12 h before making the dough I add 2 times the flour (100 g) and 1 times the water (50 g) to the held back old dough. In that time on the counter (around 20 C) it will about double.

Anyway, the dough has been mixed and will get some stretches and folds over the next 7 hours to be, hopefully, ready for shaping.

This schedule is a “scientific” hope. I’d like to eat the bread around 19:00, bake around 17:00, shape around 16:00. The dough got mixed at 08:00

Wish me luck.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig

On the road

picture of an autobahn by night, fairly shaky

#photography #photo #foto