{ "version": "https://jsonfeed.org/version/1", "title": "baking on crumblingbiscuit", "icon": "https://avatars.micro.blog/avatars/2025/44/13262.jpg", "home_page_url": "https://www.zahr.koeln/", "feed_url": "https://www.zahr.koeln/feed.json", "items": [ { "id": "http://crumblingbiscuit.micro.blog/2026/04/28/it-is-well-risen-longer.html", "content_html": "

It is, well, risen

\n

Longer autolysis, longer cold fermentation, less faff, quite chuffed

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

\n", "date_published": "2026-04-28T16:58:05+02:00", "url": "https://www.zahr.koeln/2026/04/28/it-is-well-risen-longer.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/04/25/i-seem-to-have-a.html", "content_html": "

I seem to have a slight edge issue … regardless, the strawberry (3 r’s) tarte will be grand

\n

\"A

\n

#backen #baking #tortenboden #tarte

\n", "date_published": "2026-04-25T12:46:51+02:00", "url": "https://www.zahr.koeln/2026/04/25/i-seem-to-have-a.html", "tags": ["photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/04/23/well-joghurt-is-fine-whey.html", "content_html": "

Well, joghurt is fine, whey is better, whey better

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

\n", "date_published": "2026-04-23T20:54:51+02:00", "url": "https://www.zahr.koeln/2026/04/23/well-joghurt-is-fine-whey.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/04/17/test-test-test-replaced-the.html", "content_html": "

Test, Test, Test

\n

Replaced the whey with a joghurt water mix. The outside looks the same.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

\n", "date_published": "2026-04-17T09:25:59+02:00", "url": "https://www.zahr.koeln/2026/04/17/test-test-test-replaced-the.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/04/11/looking-good-after-using-up.html", "content_html": "

Looking good, after using up the spelt wholemeal at Easter, this time rye wholemeal.

\n

Now we need to wait for it to cool …

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

\n", "date_published": "2026-04-11T09:50:28+02:00", "url": "https://www.zahr.koeln/2026/04/11/looking-good-after-using-up.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/04/05/the-largest-yet-might-have.html", "content_html": "

The largest yet, might have better gone with a little lower temperature and a bit longer, seems a bit heavy. Talking about heavenly so is the crust and the smell.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

\n", "date_published": "2026-04-05T10:32:35+02:00", "url": "https://www.zahr.koeln/2026/04/05/the-largest-yet-might-have.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/03/14/so-dark-with-whey-old.html", "content_html": "

So dark

\n

With whey, old bread, spelt and pasta madre. 15 min @ 250 C and then 30 min @ falling to 230 C

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social #whey #molke

\n", "date_published": "2026-03-14T11:25:46+02:00", "url": "https://www.zahr.koeln/2026/03/14/so-dark-with-whey-old.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/03/09/this-one-got-too-wet.html", "content_html": "

This one got too wet. I added 50 g of joghurt but didn’t reduce water enough. Very soft dough. It’ll be interesting to taste it.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #joghurt @brotbacken@fedigroups.social

\n", "date_published": "2026-03-09T19:18:24+02:00", "url": "https://www.zahr.koeln/2026/03/09/this-one-got-too-wet.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/27/now-were-talking-a-bit.html", "content_html": "

Now we’re talking

\n

A bit more dough, a bit less LM, a bit longer in the fridge. This looks great.\nWhat will it taste like? Will the crumb be open? Will find out, in any case, the crust looks crusty.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke @brotbacken@fedigroups.social

\n", "date_published": "2026-02-27T12:09:51+02:00", "url": "https://www.zahr.koeln/2026/02/27/now-were-talking-a-bit.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/22/not-a-baguette-got-the.html", "content_html": "

Not a baguette!

\n

Got the proofing sorted, but my loaf got a bit long.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke @brotbacken

\n", "date_published": "2026-02-22T14:07:19+02:00", "url": "https://www.zahr.koeln/2026/02/22/not-a-baguette-got-the.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/19/this-is-a-strange-one.html", "content_html": "

This is a strange one. For one (too) long proofing led to a forming mishap. And, the loaf is more “blond” then the last ones. Water instead of whey? Time and temperature were the same. Smells good though.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken

\n", "date_published": "2026-02-19T15:10:27+02:00", "url": "https://www.zahr.koeln/2026/02/19/this-is-a-strange-one.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/16/sinnersdorfer-recipe.html", "title": "Sinnersdorfer Recipe", "content_html": "

\"A

\n

I’ve been updating my go to bread. Three changes have contributed to better crumb and great crust.

\n

First change is to my sourdough, which might be considered cheating, but for me is about fitting it better into my days. I’m using an Italian freeze dried lievito madre, and this is super convenient.

\n

Before I held back 50g of dough, stored in the fridge, and then refreshed and kept at 36 C for 8 hours. This also worked very well, after all keeping dough back to leaven the next dough is a very old method.

\n

The second change came about because I had some spelt wholemeal left in the cupboard. I’m now mixing a bit, about 10%, to my bread flour.

\n

\"A

\n

Thirdly, nudged by a video by Marcel Paa, I updated temperature and time in the oven. I now go hotter and longer, or rather, the bread does.

\n

Recipe:

\n

270 g bread flour (550er)\n30 g spelt wholemeal\n15 g pasta madre (Ruggeri) - lievito madre\n7 g salt\n220 g water (or joghurt whey)

\n

Mix everything, 2 - 3 sets of stretch & folds, keep in the fridge overnight, at least 10 hours.

\n

Take out of fridge and leave to come up to room temperature. Form a batard. Leave for another hour until well risen under a linen cloth.

\n

Cut, give into the oven (containing a baking steel) heated to 250 C. Steam. Bake for 15 minutes, open oven door to let out steam, bake for another 30 minutes at 220 C.

\n

This bake results in a dark, tasty and crunchy crust.

\n

Let cool, enjoy.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

\n", "date_published": "2026-02-16T11:49:53+02:00", "url": "https://www.zahr.koeln/2026/02/16/sinnersdorfer-recipe.html", "tags": ["recipe","sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/16/rosenmontag-food-for-the-village.html", "title": "#Rosenmontag food for the village parade", "content_html": "

\"A

\n

#bread #brot #sourdough #focaccia #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

\n", "date_published": "2026-02-16T11:10:47+02:00", "url": "https://www.zahr.koeln/2026/02/16/rosenmontag-food-for-the-village.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/15/we-ran-out-so-i.html", "content_html": "

We ran out, so I did a quick one …

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

\n", "date_published": "2026-02-15T19:09:19+02:00", "url": "https://www.zahr.koeln/2026/02/15/we-ran-out-so-i.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/12/forgot-to-cut-it-still.html", "content_html": "

Forgot to cut it, still looks good though and smells even better

\n

\"A)

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

\n", "date_published": "2026-02-12T12:18:14+02:00", "url": "https://www.zahr.koeln/2026/02/12/forgot-to-cut-it-still.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/02/04/another-week-another-bread-bread.html", "content_html": "

Another week, another bread

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

\n", "date_published": "2026-02-04T14:30:09+02:00", "url": "https://www.zahr.koeln/2026/02/04/another-week-another-bread-bread.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/01/27/ciabatta-same-recipe-as-last.html", "content_html": "

Ciabatta, same recipe as last time

\n

\"A

\n

\"Several

\n

#ciabatta #bread #brot #sourdough #LievitoMadre #Sauerteig

\n", "date_published": "2026-01-27T20:19:06+02:00", "url": "https://www.zahr.koeln/2026/01/27/ciabatta-same-recipe-as-last.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/01/23/made-another-tasty-joghurt-whey.html", "content_html": "

Made another tasty joghurt whey bread. Nice. This tome I shaped a batard and baked it long and hot.

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig

\n", "date_published": "2026-01-23T18:29:34+02:00", "url": "https://www.zahr.koeln/2026/01/23/made-another-tasty-joghurt-whey.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/01/17/made-a-tasty-bread-with.html", "content_html": "

Made a tasty bread with joghurt whey. Nice. Next time it needs to bake longer.

\n

\"A

\n

\"A

\n

#bread #brot #sourdough #LievitoMadre #Sauerteig

\n", "date_published": "2026-01-17T11:39:32+02:00", "url": "https://www.zahr.koeln/2026/01/17/made-a-tasty-bread-with.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2026/01/05/i-made-ciabatta-looks-great.html", "content_html": "

I made Ciabatta, looks great, just a bit rustic. 82% hydration, that’s the max I’ve done (on purpose) so far.

\n

\"Three

\n

#ciabatta #bread #brot #sourdough #LievitoMadre #Sauerteig

\n", "date_published": "2026-01-05T14:36:34+02:00", "url": "https://www.zahr.koeln/2026/01/05/i-made-ciabatta-looks-great.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/12/29/so-made-another-focaccia-this.html", "content_html": "

So, made another focaccia this time with some leftover raclette cheese and a pear.

\n

The dough is a bit on the liquid side, but it is well fermented.

\n

\"Sliced

\n

\"A

\n

#focaccia #bread #brot #sourdough #LievitoMadre #Sauerteig

\n", "date_published": "2025-12-29T19:30:41+02:00", "url": "https://www.zahr.koeln/2025/12/29/so-made-another-focaccia-this.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/11/12/apple-bergkse-focaccia-bergkse-bread.html", "content_html": "

Apple Bergkäse Focaccia

\n

\"A

\n

Bergkäse

\n

#bread #brot #baking #backen #sourdough #sauerteig #focaccia #teamsauerteig #brotbacken

\n", "date_published": "2025-11-12T17:01:32+02:00", "url": "https://www.zahr.koeln/2025/11/12/apple-bergkse-focaccia-bergkse-bread.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/10/27/spelt-wholemeal-loaf-somebody-i.html", "content_html": "

Spelt Wholemeal Loaf

\n

Somebody, I name no names, forgot to stock enough of my usual bread flour. So I give you a wholemeal spelt loaf. The dough spent the night in the fridge and was baked in a pot.

\n

\"A

\n

#bread #brot #baking #backen #sourdough #sauerteig #bread #Brot #teamsauerteig #brotbacken

\n", "date_published": "2025-10-27T10:55:16+02:00", "url": "https://www.zahr.koeln/2025/10/27/spelt-wholemeal-loaf-somebody-i.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/10/24/apple-gorgonzola-focaccia-yes-apple.html", "content_html": "

Apple Gorgonzola Focaccia

\n

Yes apple, pear is more traditional, but, I didn’t need the additional 1,5 kg of pears. So I bought a Wellant, crisp and sweet.

\n

\"Sliced\n\"Slices\n\"A

\n

#focaccia #bread #brot #sourdough #LievitoMadre #Sauerteig

\n", "date_published": "2025-10-24T15:38:32+02:00", "url": "https://www.zahr.koeln/2025/10/24/apple-gorgonzola-focaccia-yes-apple.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/10/13/a-small-loaf-the-usual.html", "content_html": "

A small loaf

\n

The usual dough in a small Japanese glass tin. Went well. One thing remains, I’d like the crumb a bit dryer.

\n

\"A

\n

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

\n", "date_published": "2025-10-13T17:19:45+02:00", "url": "https://www.zahr.koeln/2025/10/13/a-small-loaf-the-usual.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/10/02/wurzenbrot-baguette-my-old-dough.html", "content_html": "

Wurzenbrot / Baguette

\n

My old dough survived well in the fridge and got quite active after a refresh and a few hours in the sun.

\n

This time a Wurzenbrot (twisted baguette).

\n

\"A

\n

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

\n", "date_published": "2025-10-02T10:30:16+02:00", "url": "https://www.zahr.koeln/2025/10/02/wurzenbrot-baguette-my-old-dough.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/08/31/three-rolls-and-a-small.html", "content_html": "

Three rolls and a small baguette

\n

I fed my old dough (3 weeks in the fridge) twice and added a couple of grams of dried lievito madre.

\n

After a couple of hours on the counter the dough spent the night in the fridge.

\n

Quite happy, but my lame needs a new edge

\n

\"Freshly

\n

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

\n", "date_published": "2025-08-31T09:14:45+02:00", "url": "https://www.zahr.koeln/2025/08/31/three-rolls-and-a-small.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/08/10/baguette-game-this-is-about.html", "content_html": "

Baguette Game

\n

This is about the best I’ve made so far.

\n

\"Two

\n

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

\n", "date_published": "2025-08-10T09:11:22+02:00", "url": "https://www.zahr.koeln/2025/08/10/baguette-game-this-is-about.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/08/03/shaping-up-quite-happy-with.html", "content_html": "

Shaping up

\n

Quite happy with the shape and cuts. The dough is the usual old dough starter that spent the night in the fridge.

\n

\"Three

\n

\"Three

\n

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

\n", "date_published": "2025-08-03T10:06:04+02:00", "url": "https://www.zahr.koeln/2025/08/03/shaping-up-quite-happy-with.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/07/20/this-is-in-essence-a.html", "content_html": "

This is in essence a simplified baguette dough. The starter made from old dough and slightly fortified with freeze dried Lievito Madre.\nHydration 64%. The dough twisted before forming the ring.

\n

\"A

\n

\"From

\n

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

\n", "date_published": "2025-07-20T09:24:45+02:00", "url": "https://www.zahr.koeln/2025/07/20/this-is-in-essence-a.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/06/29/bread-rolls-version.html", "title": "Bread rolls, 2025 version ", "content_html": "

Starter:

\n

50 g old dough from fridge (held from last baking)
\n50 g flour (550er)
\n50 g water

\n

Mix and let ferment for 6-8 hours at ideally between 24 and 26 C

\n

Dough:

\n

150 g starter
\n300 g flour (550er)
\n200 g water
\n8 g salt

\n

Mix, 3-4 stretch&folds 30 min apart, leave in fridge over night.\nReserve 50 g dough for the next bake.\nDivide dough into 6 portions, rest/ferment for 1 hour, tighten shape, cut.\nPut into oven heated to 250+ C, add steam (if possible) bake for 10 minutes, open oven to let steam escape, continue baking at 230 C for another 20 minutes.\nLet cool on a rack.

\n", "date_published": "2025-06-29T10:39:10+02:00", "url": "https://www.zahr.koeln/2025/06/29/bread-rolls-version.html", "tags": ["recipe","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/06/22/well-formed-bread-rolls-do.html", "content_html": "

Well formed bread rolls do not come from high hydration dough, oh yeah

\n

After an epic miscalculation I produced a 80% hydration dough. Target was between 65 and 70, so, yeah.

\n

Under these circumstances I’m quite ok with my forming and amazed that any rise happened.

\n

\"Six

\n

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

\n", "date_published": "2025-06-22T09:37:34+02:00", "url": "https://www.zahr.koeln/2025/06/22/well-formed-bread-rolls-do.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/06/20/usual-dough-in-a-tin.html", "content_html": "

Usual dough in a tin, hydration was more than I could cope with, my beautiful cuts got ignored, instead a burst on the side.

\n

Tasty though

\n

\"A

\n

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

\n", "date_published": "2025-06-20T12:14:50+02:00", "url": "https://www.zahr.koeln/2025/06/20/usual-dough-in-a-tin.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/06/14/cheese-filled-focaccia-with-cherry.html", "content_html": "

Cheese filled focaccia with cherry tomatoes

\n

\"A

\n

\"A

\n

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

\n", "date_published": "2025-06-14T17:15:09+02:00", "url": "https://www.zahr.koeln/2025/06/14/cheese-filled-focaccia-with-cherry.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/05/25/une-baguette-un-peu-blonde.html", "content_html": "

Une baguette un peu blonde

\n

Also the shaping. But, quite chuffed, the old dough (the starter) spent 3 weeks in the fridge because of reasons.

\n

The rise is good, we won’t talk about the cutting.

\n

\"A

\n

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

\n", "date_published": "2025-05-25T09:34:26+02:00", "url": "https://www.zahr.koeln/2025/05/25/une-baguette-un-peu-blonde.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/05/22/g-semolina-g-water-g.html", "title": "Focaccia con Gorgonzola", "content_html": "

250 g Semolina
\n162 g water
\n25 g Pasta Madre essiccata
\n10 g olive oil
\n5 g salt

\n

Ferment for about 6 hours

\n

Top with more olive oil, salt and about 100 g of Gorgonzola dolce

\n

\"A

\n

\"A

\n

The focaccia goes well with a tomatoe, bean and tonno salad

\n

\"A

\n

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

\n", "date_published": "2025-05-22T17:19:33+02:00", "url": "https://www.zahr.koeln/2025/05/22/g-semolina-g-water-g.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/04/21/mini-baguette-shaping-and-cutting.html", "content_html": "

Mini baguette

\n

Shaping and cutting (still) need work

\n

\"Three

\n

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

\n", "date_published": "2025-04-21T09:09:49+02:00", "url": "https://www.zahr.koeln/2025/04/21/mini-baguette-shaping-and-cutting.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/04/19/focaccia-for-the-eating-of.html", "content_html": "

Focaccia, for the eating of

\n

\"A

\n

\"A

\n

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

\n", "date_published": "2025-04-19T09:15:59+02:00", "url": "https://www.zahr.koeln/2025/04/19/focaccia-for-the-eating-of.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/04/13/103505.html", "content_html": "

Again, bread rolls

\n

\"Six

\n

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

\n", "date_published": "2025-04-13T10:35:05+02:00", "url": "https://www.zahr.koeln/2025/04/13/103505.html", "tags": ["check in","sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/04/06/another-loaf-have-been-experimenting.html", "content_html": "

Another loaf

\n

Have been experimenting with some Italian dried madre in addition to my usual starter made from old dough. The combo of 1% dried madre on top of my starter over fermented the dough on the counter (overnight). So, next time we’ll do it in the fridge.

\n

\"A

\n

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

\n", "date_published": "2025-04-06T12:08:15+02:00", "url": "https://www.zahr.koeln/2025/04/06/another-loaf-have-been-experimenting.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/03/29/another-baguette-nice-rise-nice.html", "content_html": "

Another baguette

\n

Nice rise, nice slashing, nice colour, VERY uneven shaping. As the old dough was parked in the fridge for a fortnight, I’m overall quite happy.

\n

\"A

\n

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

\n", "date_published": "2025-03-29T13:38:04+02:00", "url": "https://www.zahr.koeln/2025/03/29/another-baguette-nice-rise-nice.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/03/03/arithmetic-is-difficult-i-managed.html", "content_html": "

Arithmetic is difficult

\n

I managed, with a simple mistake, to take the hydration of this sourdough focaccia to 90%. So, no dimples. Quite tasty though.

\n

\"A

\n

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

\n", "date_published": "2025-03-03T14:18:37+02:00", "url": "https://www.zahr.koeln/2025/03/03/arithmetic-is-difficult-i-managed.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/02/21/090721.html", "content_html": "

Not quite as dark as planned

\n

Success, nicely risen sourdough baguette. I’ve moved from 1050er (dark) to 550er a more sifted flour.

\n

\"Two

\n

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

\n", "date_published": "2025-02-21T10:07:21+02:00", "url": "https://www.zahr.koeln/2025/02/21/090721.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/02/16/a-bit-flat-the-starter.html", "content_html": "

A bit flat

\n

The starter looked active/fine. The dough too. The oven spring was tired (maybe the dough had a party in the fridge).

\n

\"Auto-generated

\n

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

\n", "date_published": "2025-02-16T09:46:19+02:00", "url": "https://www.zahr.koeln/2025/02/16/a-bit-flat-the-starter.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/02/09/zum-tag-der-pizza-eine.html", "content_html": "

Zum Tag der Pizza eine quasi Römische Pizza mit Thunfisch auf der einen und Schinken auf der anderen Seite

\n

#TagDerPizza #Photo #Foto #Pizza

\n

\"Automatisch

\n

\"Auto-generierte

\n

\"Automatisch

\n", "date_published": "2025-02-09T19:57:25+02:00", "url": "https://www.zahr.koeln/2025/02/09/zum-tag-der-pizza-eine.html", "tags": ["photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/02/02/sourdough-bread-g-old-yeast.html", "content_html": "

Sourdough bread

\n

50 g old yeast
\n100 g warm water
\n100 g flour

\n

Mix and let it do its thing for 8 hours at 28 C

\n

Starter
\n350 g flour
\n250 g water
\n9 g sea salt

\n

Mix, 2-3 stretch & folds over 90 minutes, leave in fridge overnight.

\n

Stretch out the cold dough, don’t worry, it will not have risen very much. Letter fold, form a boule. Don’t forget to steal 50 g to go into the fridge for next time.

\n

Let it rest on and under floured linnen for at least an hour, place your cuts.

\n

Oven, with pizza steel, pre-heated to 250 C, also a steel bowl.

\n

Drop the boule onto the pizza steel. Put some hot water into the steam bowl to provide steam.

\n

Bake for 10 minutes. Open the oven door to let the steam out, change temp to 230 C and bake for another 20 to 25 minutes until the bread reaches > 98 C in the centre and you like the crust colour.

\n

Switch off the oven, crack open the door and leave the bread for another 5 minutes in the cooling oven.

\n

Let the bread cool on a rack, cut yourself a slice, butter or not, enjoy.

\n

#recipe #sourdough #bread

\n", "date_published": "2025-02-02T21:09:23+02:00", "url": "https://www.zahr.koeln/2025/02/02/sourdough-bread-g-old-yeast.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/02/02/due-to-reasons-today-a.html", "content_html": "

Due to reasons

\n

Today a loaf instead of rolls

\n

\"Close

\n

\"A

\n

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

\n", "date_published": "2025-02-02T11:53:42+02:00", "url": "https://www.zahr.koeln/2025/02/02/due-to-reasons-today-a.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2025/01/11/after-a-few-weeks-of.html", "content_html": "

After a few weeks of rest in the fridge our sourdough still worked well

\n

After 8 hours at 28 C the starter had almost doubled. The dough proved over night in the fridge. My cuts were too shallow though, the rolls burst also at other points.

\n

\"A

\n

\"Six

\n

\"Six

\n

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

\n", "date_published": "2025-01-11T11:06:11+02:00", "url": "https://www.zahr.koeln/2025/01/11/after-a-few-weeks-of.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/12/22/breakfast-baguette-teamsauerteigaguppe.html", "content_html": "

Breakfast baguette

\n

\"3

\n

\"3

\n

\"3

\n

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

\n", "date_published": "2024-12-22T11:26:38+02:00", "url": "https://www.zahr.koeln/2024/12/22/breakfast-baguette-teamsauerteigaguppe.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/12/08/another-sunday-another.html", "content_html": "

Another Sunday

\n

Another set of rolls. Dropped the hydration a little bit, fermented overnight in the fridge, both of which led to MUCH easier forming.

\n

\"6

\n

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

\n", "date_published": "2024-12-08T10:44:21+02:00", "url": "https://www.zahr.koeln/2024/12/08/another-sunday-another.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/12/01/very-craggy-very.html", "content_html": "

Very craggy

\n

Very curious what the taste of these baguette 🥖 will be like. The fermentation was overnight on the counter instead of the fridge. The dough was very soft and didn’t keep the shape as well as before.

\n

\"Three

\n

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

\n", "date_published": "2024-12-01T10:23:45+02:00", "url": "https://www.zahr.koeln/2024/12/01/very-craggy-very.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/11/24/pizza-night-optimised.html", "content_html": "

Pizza night

\n

Optimised the dough recipe, 66% hydration, 1 g dried yeast on 360 g of flour.

\n

And, if I say so myself, both the pizza tonno and the prosciutto were excellent. Forgot to take pictures though, so picture something appropriately perfect.

\n

\"Dough

\n

#pizza

\n", "date_published": "2024-11-24T19:21:34+02:00", "url": "https://www.zahr.koeln/2024/11/24/pizza-night-optimised.html", "tags": ["photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/11/24/sunday-rolls-a.html", "content_html": "

Sunday Rolls

\n

A very German breakfast, served with butter, jams, cheese and charcuterie

\n

\"6

\n

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

\n", "date_published": "2024-11-24T10:17:07+02:00", "url": "https://www.zahr.koeln/2024/11/24/sunday-rolls-a.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/11/16/garlic-focaccia.html", "title": "Garlic Focaccia", "content_html": "

\"Focaccia

\n

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

\n", "date_published": "2024-11-16T18:24:49+02:00", "url": "https://www.zahr.koeln/2024/11/16/garlic-focaccia.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/11/04/rolls-baguettes-teamsauerteigaguppe.html", "content_html": "

2 rolls & 2 baguettes

\n

\"two

\n

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

\n", "date_published": "2024-11-04T10:28:22+02:00", "url": "https://www.zahr.koeln/2024/11/04/rolls-baguettes-teamsauerteigaguppe.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/11/01/une-brioche-g.html", "content_html": "

Une brioche

\n

500 g flour, 400 g butter, 6 eggs, 50 g sugar, salt, yeast and time

\n

\"brioche,

\n

@brotbacken@a.gup.pe #bread #brot #baking #backen #brioche

\n", "date_published": "2024-11-01T21:50:33+02:00", "url": "https://www.zahr.koeln/2024/11/01/une-brioche-g.html", "tags": ["recipe","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/10/27/flutes-rolls-looking.html", "content_html": "

2 flutes 5 rolls

\n

\"2

\n

Looking a bit too rustic, I need to work on gluten development and shaping.

\n

Quite happy

\n

Dough made with a bit of last week’s dough as the starter.

\n

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

\n", "date_published": "2024-10-27T10:53:30+02:00", "url": "https://www.zahr.koeln/2024/10/27/flutes-rolls-looking.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/10/19/a-g-bread.html", "content_html": "

A 150 g bread rolls

\n

\"4

\n

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

\n", "date_published": "2024-10-19T09:53:29+02:00", "url": "https://www.zahr.koeln/2024/10/19/a-g-bread.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/10/06/frozen-sourdough-before.html", "content_html": "

Frozen sourdough

\n

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

\n

It got refreshed 4 times and as the picture shows, quite a good rise.

\n

The picture also shows that my shaping has room for improvement.

\n

\"3

\n

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

\n", "date_published": "2024-10-06T11:11:39+02:00", "url": "https://www.zahr.koeln/2024/10/06/frozen-sourdough-before.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/08/31/spelt-baguette-as.html", "content_html": "

Spelt baguette

\n

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

\n

\"One

\n

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

\n", "date_published": "2024-08-31T09:42:30+02:00", "url": "https://www.zahr.koeln/2024/08/31/spelt-baguette-as.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/08/11/getting-there-apart.html", "content_html": "

Getting there

\n

\"Single

\n

Apart from the shallow cuts I’m very happy. Normal method, old dough only. 50g of last week’s dough, 50 g of flour and water each, fermented for 8 hours at 26 C.

\n

Dough fermented in the fridge overnight.

\n

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

\n", "date_published": "2024-08-11T09:38:56+02:00", "url": "https://www.zahr.koeln/2024/08/11/getting-there-apart.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/08/04/neat-yesterday-my.html", "content_html": "

Neat

\n

Yesterday my starter (50g dough from the previous bake) was a tad sluggish after its feed/fermentation, so I added 2g of dried yeast. Success.

\n

\"4

\n

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

\n", "date_published": "2024-08-04T09:30:42+02:00", "url": "https://www.zahr.koeln/2024/08/04/neat-yesterday-my.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/07/19/thin-progress-clearly.html", "content_html": "

Thin progress

\n

Clearly much more equal than the last effort. But, maybe, a bit too long (and too thin). Proof will be in the eating.

\n

\"three

\n

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

\n", "date_published": "2024-07-19T09:08:37+02:00", "url": "https://www.zahr.koeln/2024/07/19/thin-progress-clearly.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/07/17/pour-changer-fresh.html", "content_html": "

Pour changer

\n

Fresh brioche

\n

\"Fresh

\n

@brotbacken@a.gup.pe #brioche #baking #backen

\n", "date_published": "2024-07-17T12:23:32+02:00", "url": "https://www.zahr.koeln/2024/07/17/pour-changer-fresh.html", "tags": ["photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/07/14/need-to-up.html", "content_html": "

Need to up the shaping game

\n

Made baguette from this starter

\n

First fermented on the counter (slightly too long due to a cycle trip), than over night in the fridge.

\n

The baguette started out the same weight, shaping is ok, but inconsistent. More work to do.

\n

\"three

\n

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

\n", "date_published": "2024-07-14T09:05:26+02:00", "url": "https://www.zahr.koeln/2024/07/14/need-to-up.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/07/13/starter-doing-its.html", "content_html": "

Starter doing it’s thing

\n

I use our joghurt maker to ferment the starter (50 g each: old dough, flour, water) at 24 C for 8 h. Works a treat.

\n

\"white,

\n

\"through

\n

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

\n", "date_published": "2024-07-13T08:04:11+02:00", "url": "https://www.zahr.koeln/2024/07/13/starter-doing-its.html", "tags": ["recipe","sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/07/07/quite-happy-rolls.html", "content_html": "

Quite happy

\n

2 rolls and a baguette, nicely risen. The cut on one roll was too shallow, the others are nicely dramatic.

\n

\"a

\n

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

\n", "date_published": "2024-07-07T09:25:32+02:00", "url": "https://www.zahr.koeln/2024/07/07/quite-happy-rolls.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/07/01/yesterdays-rolls-traditional.html", "content_html": "

Yesterdays rolls

\n

\"4

\n

Got tired of round rolls, so made these instead

\n

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

\n", "date_published": "2024-07-01T21:00:26+02:00", "url": "https://www.zahr.koeln/2024/07/01/yesterdays-rolls-traditional.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/06/23/much-better-last.html", "content_html": "

Much better

\n

Last weeks rolls made me wonder, but my dough still got it. Yeah.

\n

Should have reduced the temperature a bit earlier, so the ears are slightly dark.

\n

\"4

\n

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

\n", "date_published": "2024-06-23T09:14:49+02:00", "url": "https://www.zahr.koeln/2024/06/23/much-better-last.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/06/09/more-twisted-baguette.html", "content_html": "

2 more twisted baguette

\n

Look very good, but I put one too close to the ovens ventilator. It got fairly dark at the tips, just this side of burnt.

\n

Again additional cracks. But very happy with the result.

\n

Dinner sorted.

\n

\"two

\n

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

\n", "date_published": "2024-06-09T09:51:17+02:00", "url": "https://www.zahr.koeln/2024/06/09/more-twisted-baguette.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/06/02/twisted-baguette-theyve.html", "content_html": "

2 twisted baguette

\n

They’ve developed additional cracks, apparently I did not twist tightly enough.

\n

\"Two

\n

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

\n", "date_published": "2024-06-02T08:49:23+02:00", "url": "https://www.zahr.koeln/2024/06/02/twisted-baguette-theyve.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/05/31/mixed-haul-my.html", "content_html": "

Mixed haul

\n

My usual dough with an old dough starter. This time three bread rolls and one Wurzenbrot (twisted baguette)

\n

\"Three

\n

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

\n", "date_published": "2024-05-31T09:16:24+02:00", "url": "https://www.zahr.koeln/2024/05/31/mixed-haul-my.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/04/28/162422.html", "content_html": "

Oh Focaccia again

\n

\"Focaccia

\n

\"Well

\n

@brotbacken@a.gup.pe #bread #brot #baking #backen #focaccia

\n", "date_published": "2024-04-28T17:24:22+02:00", "url": "https://www.zahr.koeln/2024/04/28/162422.html", "tags": ["photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/04/21/oh-focaccia-brotbackenaguppe.html", "content_html": "

Oh Focaccia

\n

\"Slightly

\n

@brotbacken@a.gup.pe #bread #brot #baking #backen #focaccia

\n", "date_published": "2024-04-21T14:01:32+02:00", "url": "https://www.zahr.koeln/2024/04/21/oh-focaccia-brotbackenaguppe.html", "tags": ["photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/04/20/oh-the-shame.html", "content_html": "

Oh, the shame

\n

The rise is fairly /unspectacular/.

\n

What did I do differently:

\n\n

Mhm.

\n

\"6

\n

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

\n", "date_published": "2024-04-20T09:08:39+02:00", "url": "https://www.zahr.koeln/2024/04/20/oh-the-shame.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/04/13/back-to-basics.html", "content_html": "

Back to basics

\n

\"6

\n

Went back to my basic recipe. Still got it ;-)

\n

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

\n", "date_published": "2024-04-13T08:58:55+02:00", "url": "https://www.zahr.koeln/2024/04/13/back-to-basics.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/03/23/larger-rolls-softer.html", "content_html": "

Larger rolls, softer crumb

\n

I added olive oil to my dough to get a softer crumb. Also I tried to go for longer rolls (normal in .de) but did not give the rolls enough support while proofing.

\n

I should have cut them, they did not rip open as my normal rolls.

\n

\"formed

\n

\"4

\n

\"4

\n

Taste and texture are good though. Not what I wanted, but tasty.

\n

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

\n", "date_published": "2024-03-23T10:40:04+02:00", "url": "https://www.zahr.koeln/2024/03/23/larger-rolls-softer.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/03/17/rolls-again-doesnt.html", "content_html": "

Rolls again, doesn’t it get boring?

\n

In a word, no. The pictures show more consistency than is really there.

\n

Back to cold fermenting, otherwise recipe unchanged, 4 instead of 6 rolls.

\n

A little dark maybe.

\n

\"Close

\n

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

\n", "date_published": "2024-03-17T10:58:53+02:00", "url": "https://www.zahr.koeln/2024/03/17/rolls-again-doesnt.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/03/10/sunday-rolls.html", "title": "Sunday Rolls", "content_html": "

Regular recipe, added some olive oil for a softer crumb. Doesn’t seem to have done much. Maybe with larger rolls?

\n

\"Tan

\n

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

\n", "date_published": "2024-03-10T10:56:40+02:00", "url": "https://www.zahr.koeln/2024/03/10/sunday-rolls.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/03/02/did-bread-this.html", "content_html": "

Did bread this week

\n

No change to the dough. Looks good. Waiting for a test.

\n

\"Sourdough

\n

\"Sourdough

\n

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

\n", "date_published": "2024-03-02T13:34:09+02:00", "url": "https://www.zahr.koeln/2024/03/02/did-bread-this.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/02/25/crusty-rolls-one.html", "content_html": "

Crusty Rolls, one again

\n

I’ve “struggled” with consistency. While results always tasted good, they always were good bread, they also always were different.

\n

Sometimes the crumb, sometimes the crust, sometimes the rise, the taste, …

\n

But now I’m getting there

\n

\"6

\n

\"Close

\n

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

\n", "date_published": "2024-02-25T10:43:41+02:00", "url": "https://www.zahr.koeln/2024/02/25/crusty-rolls-one.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/02/15/renewed-successfully-restarted.html", "content_html": "

Renewed

\n

Successfully restarted the sourdough starter with last weeks old dough.

\n

The bread looks “normal”, which is a good thing.

\n

\"two\n\"the

\n

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

\n", "date_published": "2024-02-15T18:51:00+02:00", "url": "https://www.zahr.koeln/2024/02/15/renewed-successfully-restarted.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/02/10/forgotten-old-dough.html", "content_html": "

Forgotten “Old Dough”

\n

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

\n

Last week I baked some more Wurzenbrot\nwww.zahr.koeln/2024/02/0…\nand forgot to keep back some of the old dough to use as starter. Merde.

\n

So this week’s bread rolls started with a biga and then cold fermented over night.

\n

\"6

\n

\"close

\n

They look good, smell good, and hope they also taste good.

\n", "date_published": "2024-02-10T10:02:33+02:00", "url": "https://www.zahr.koeln/2024/02/10/forgotten-old-dough.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/02/04/oh-woe-oh.html", "content_html": "

Oh woe, oh wonder, giant Wurzenbrot

\n

Last week I played around with the fermentation time of my Lievito Madre and in the end achieved a VERY crusty Chiabatta and forgot to take pictures.

\n

This weekend back to Wurzenbrot/baguette. This beauty is 870g.

\n

\"A

\n

Just to bring me back down to earth, I forgot to keep back some of the dough as the starter for next week :-(

\n

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

\n", "date_published": "2024-02-04T10:30:08+02:00", "url": "https://www.zahr.koeln/2024/02/04/oh-woe-oh.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/01/20/that-was-a.html", "content_html": "

That was a bit tiring

\n

\"Three

\n

Cold fermenting my dough didn’t work quite as anticipated, had to give the dough another 8 hours on the counter

\n

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

\n", "date_published": "2024-01-20T17:30:33+02:00", "url": "https://www.zahr.koeln/2024/01/20/that-was-a.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/01/13/bread-rolls-teamsauerteigaguppe.html", "content_html": "

Bread Rolls

\n

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #breadrolls #brötchen #baking #backen #sourdough #sauerteig #LievitoMadre

\n

I’m still working on reproducable process, though the results habe been quite good from the beginning.

\n

I keep 50 g of the ready to be shaped dough as the starter for the next batch in a jam jar in the fridge until the next bake, usually for a week.

\n

The starter gets refreshed lievito madre style with another 50 g of flour and 25 g of water. This then ferments for 8 hours at 26C (I got a joghurt maker/fermenter as a Christmas presie).

\n

The starter then goes into the 70% hydrated dough (depending on use, Wurzenbrot (baguette) or rolls between 350 g to 500 g of flour, 2% salt).

\n

The dough is mixed and folded twice at the beginning and twice at the end of the bulk fermentation.

\n

The bulk ferment takes 10 hours, either on the counter or in the fridge.

\n

\"Shaped\nAfter shaping the bread or rolls and fermenting for another hour it goes into the oven. This has been heated, pizza steel and a casserole full of lava stones inside, to 250 C. The casserole gets filled with 250 g of hot water for steam, the heat reduced to 230 C.\n\"6\nAfter 20 minutes the casserole is removed, heat reduced to 200 C and the rolls or bread bake for another 5 to 15 minutes until I like the colour.

\n

\"6\n\"Close

\n", "date_published": "2024-01-13T10:47:12+02:00", "url": "https://www.zahr.koeln/2024/01/13/bread-rolls-teamsauerteigaguppe.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2024/01/07/two-wurzenbrote-after.html", "content_html": "

Two Wurzenbrote

\n

After our vacation I had to shorten the fermentation of our starter, while not fermenting in the fridge. The bread looks great, but little oven spring.

\n

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

\n

\"Two

\n", "date_published": "2024-01-07T11:38:36+02:00", "url": "https://www.zahr.koeln/2024/01/07/two-wurzenbrote-after.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/12/24/christmas-wurzenbrot-one.html", "content_html": "

Christmas Wurzenbrot

\n

One loaf for tonight, one for Lunch tomorrow

\n

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

\n

\"Two

\n", "date_published": "2023-12-24T17:28:38+02:00", "url": "https://www.zahr.koeln/2023/12/24/christmas-wurzenbrot-one.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/12/24/christmas-eve-breakfast.html", "content_html": "

Christmas Eve Breakfast Rolls

\n

It’s a Sunday after all

\n

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #breadrolls #brötchen #baking #backen #sourdough #sauerteig #LievitoMadre

\n

\"Crusty

\n", "date_published": "2023-12-24T10:12:28+02:00", "url": "https://www.zahr.koeln/2023/12/24/christmas-eve-breakfast.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/12/16/wurzenbrot-again-basically.html", "content_html": "

Wurzenbrot, again

\n

Basically a twisted, uncut baguette dough

\n

\"baguette

\n

\"close

\n", "date_published": "2023-12-16T19:31:09+02:00", "url": "https://www.zahr.koeln/2023/12/16/wurzenbrot-again-basically.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/12/09/wurzenring-basically-a.html", "content_html": "

Wurzenring

\n

Basically a baguette dough, proofed over night in the fridge, lievito madre instead of sourdough poolish, dough twisted (Wurzenbrot) and formed into a ring.

\n

Looks good

\n

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

\n

\"Twisted,

\n

\"fully

\n

\"close

\n", "date_published": "2023-12-09T14:15:07+02:00", "url": "https://www.zahr.koeln/2023/12/09/wurzenring-basically-a.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/12/02/another-one-slightly.html", "content_html": "

Another one

\n

Slightly more hydration (75%) than last week (70%). The dough was twisted, but you can not see it anymore.

\n

Tried not using convection this time, but I don’t like the slower oven spring, so back to convection next time.

\n

Also changed the cut direction.

\n

Oven loss ca 20%, now 776 grams

\n

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

\n

\"Baguette

\n

\"Close

\n", "date_published": "2023-12-02T17:44:06+02:00", "url": "https://www.zahr.koeln/2023/12/02/another-one-slightly.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/11/25/loaf-instead-of.html", "content_html": "

loaf instead of baguette

\n

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

\n

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

\n

\"close

\n

\"freshly

\n", "date_published": "2023-11-25T14:36:38+02:00", "url": "https://www.zahr.koeln/2023/11/25/loaf-instead-of.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/11/18/baguette-for-tigerlilly.html", "content_html": "

Baguette for @tigerlilly

\n

\"Old

\n

\"50g

\n

\"shaped

\n

\"3

\n

\"close

\n

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

\n", "date_published": "2023-11-18T21:07:43+02:00", "url": "https://www.zahr.koeln/2023/11/18/baguette-for-tigerlilly.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/11/11/testing-a-new.html", "content_html": "

Testing a new bread recipe

\n

500 g spelt (1050)\n375 g water (75%)\n50 g lievito madre (10%)\n10 g salt (2%)

\n

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.

\n

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.

\n

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

\n

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

\n

Wish me luck.

\n

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

\n", "date_published": "2023-11-11T10:32:04+02:00", "url": "https://www.zahr.koeln/2023/11/11/testing-a-new.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/11/05/well-risen-teamsauerteigaguppe.html", "content_html": "

Well risen

\n

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe\n#BreadRolls #sourdough #baking #brötchen

\n

The starter went very well. Dough with 75% hydration and 1 g of dried yeast on top of the 10% starter.

\n

\"6

\n", "date_published": "2023-11-05T10:34:53+02:00", "url": "https://www.zahr.koeln/2023/11/05/well-risen-teamsauerteigaguppe.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/11/04/exciting-times-teamsauerteigaguppe.html", "content_html": "

exciting times

\n

@teamsauerteig@a.gup.pe #breadrolls #sourdough

\n

Just refreshed my old dough (pate fermentee) for tomorrow’s bread rolls.

\n

For years I’ve done it with 100% hydration (like a poolish) and this works very well. Give it a day on the counter top …

\n

Today I went with 50% hydration (like a lievito madre).

\n", "date_published": "2023-11-04T10:02:38+02:00", "url": "https://www.zahr.koeln/2023/11/04/exciting-times-teamsauerteigaguppe.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/11/01/success-i-think.html", "content_html": "

Success, I think

\n

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe # breadrolls #sourdough #bread

\n

\"6

\n

Hope the taste will be excellent, upped the sourdough to 10%

\n", "date_published": "2023-11-01T10:33:03+02:00", "url": "https://www.zahr.koeln/2023/11/01/success-i-think.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/30/focaccia-teamsauerteigaguppe-brotbackenaguppe.html", "content_html": "

Focaccia

\n

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe\n#focaccia #baking #bread

\n

\"some

\n

300 g of 00 flour\n100 g of semola\n3 g of dried yeast\n75% water\n2% salt

\n

Autolyse for thirty minutes, then laminated the salt and yeast into the dough. 3 stretch & folds over the first 2 hours, total of 5 hours fermentation.

\n

Baked with a liberal amount of olive oil and some salt on top after some serious dimpling for 30 mins at 200 C

\n", "date_published": "2023-10-30T20:22:11+02:00", "url": "https://www.zahr.koeln/2023/10/30/focaccia-teamsauerteigaguppe-brotbackenaguppe.html", "tags": ["recipe","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/28/phase-of-baking.html", "content_html": "

Phase 3 of baking - “they are so beautiful, I’m a master baker” ;-)

\n

#BreadRolls #sourdough #baking @teamsauerteig@a.gup.pe

\n

\"5

\n

\"close

\n", "date_published": "2023-10-28T10:11:59+02:00", "url": "https://www.zahr.koeln/2023/10/28/phase-of-baking.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/28/first-two-phases.html", "content_html": "

First two phases of baking

\n

#BreadRolls #sourdough #baking @teamsauerteig@a.gup.pe

\n

Phase one, they’re dead, they’ll never rise, the cuts are too shallow, why even put them in the oven

\n

\"five

\n

After 10 mins at 250 C with some steam, not looking bad at all

\n

\"good

\n", "date_published": "2023-10-28T09:52:12+02:00", "url": "https://www.zahr.koeln/2023/10/28/first-two-phases.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/27/new-bread-rolls.html", "content_html": "

new bread rolls are coming together

\n

#BreadRolls #sourdough #baking @teamsauerteig@a.gup.pe

\n

\"water,

\n", "date_published": "2023-10-27T23:04:47+02:00", "url": "https://www.zahr.koeln/2023/10/27/new-bread-rolls.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/22/bread-rolls-recipe.html", "title": "Bread Rolls - recipe as of October '23", "content_html": "

For 6 rolls (100 g each)

\n

343 g flour (Typ 550)
\n257 g water (75% hydration)
\n7 g salt
\n17 g sourdough

\n

Minimum 12 hours before mixing take held over dough out of fridge and refresh with 30 g each of flour and water, let ferment on countertop until needed (at least 10 hours)

\n

Mix, let proof in fridge over night.

\n

Weigh the dough and put anything above 600 g into a jam jar into fridge until next bake.

\n

Portion and form dough cold and place on baking parchment on a perforated baking tray.

\n

Heat oven with pizza steel to 250C.

\n

After about an hour cut the rolls, place baking tray directly above pizza steel. Put water into oven. Reduce oven setting to 230C.

\n

Bake for 10 minutes, let steam escape, reduce oven setting to 200 C and bake for another 15 minutes.

\n

Let rolls cool on cooling rack.

\n

Done

\n

#baking #breadrolls #sourdough #recipe\n@teamsauerteig@a.gup.pe

\n", "date_published": "2023-10-22T11:48:03+02:00", "url": "https://www.zahr.koeln/2023/10/22/bread-rolls-recipe.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/22/this-went-well.html", "content_html": "

This went well. Putting the crust into crusty roll.

\n

Oven, with pizza steel, heated to 250C, rolls into oven, add steam, bake 10 mins in oven put at 230C, let steam out of oven and bake in oven put to 200C.

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@teamsauerteig@a.gup.pe #BreadRoll #sourdough #baking

\n

\"5\n\"holed\n\"underside

\n", "date_published": "2023-10-22T10:26:28+02:00", "url": "https://www.zahr.koeln/2023/10/22/this-went-well.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/14/this-looks-more.html", "content_html": "

This looks more like it. Good colour, better shaping, good(ish) cuts, great smell

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#BreadRolls #Sourdough #baking @teamsauerteig

\n

\"5

\n", "date_published": "2023-10-14T10:19:06+02:00", "url": "https://www.zahr.koeln/2023/10/14/this-looks-more.html", "tags": ["sourdough","photo","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/10/08/first-past-vacation.html", "content_html": "

First past vacation bake

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#BreadRolls #baking @teamsauerteig

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Good rise, patchy colour, not enough structure pre oven rise, math was way off, 7 instead of 6, bah

\n

\"6

\n", "date_published": "2023-10-08T09:29:50+02:00", "url": "https://www.zahr.koeln/2023/10/08/first-past-vacation.html", "tags": ["sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/08/27/bread-roll-tales.html", "title": "Bread roll tales - the sequel", "content_html": "

Previous:

\n

2023-09-02

\n

Last week I held about 25g of dough over. I fed it yesterday morning with 50g each of flour and water. In the evening it had started to bubble.

\n

All 125g of it and some dry yeast went into the bread roll dough.

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This time I’m going for bigger rolls, (4 * 150) / 1.67 = 360 g of flour, 67% hydration, 2% salt and 34% starter.

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Yeah, I know, forgot about the 5% idea from last week.

\n

\"4

\n

\"5

\n

\"b/w

\n

\"our

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\"pizza/baking

\n

I need to work on my forming and cutting, otherwise quite stoked.

\n

2023-08-27

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My dough was getting softer and softer. I dropped hydration to 60%, still soft.

\n

So I searched the internet, as you do. This time specifically German sourdough baking.

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I had been holding back a bit of the dough from a bake and stored it in the fridge between bakes. As anticipated this turned into sourdough, with a really nice smell, turning my bread rolls even better tasting.

\n

Than, after a few bakes, we entered soft dough territory.

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My “research” suggested that keeping the old dough in the fridge, adding all of it to the new dough, and then fermenting the dough in the fridge over night led to too much lacto bacillus. This leads to enzymatic action that weakens/destroys the starch structure.

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So, change of method:

\n\n

Continue with normal method.

\n

\"4

\n

\"4

\n

Much improved, need to up the size though

\n", "date_published": "2023-08-27T09:51:18+02:00", "url": "https://www.zahr.koeln/2023/08/27/bread-roll-tales.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/08/12/they-keep-rolling.html", "title": "They keep rolling", "content_html": "

Leaving aside my forgetting for the second week in a row to put steam into the oven, the #BreadRolls keep getting better.

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Hydration reduced to 65%, 28% old dough (sourdough), 2% salt, 1% dry yeast.

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Fermented overnight in the fridge.

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Oven heated to 250C + and held there for 30 minutes to heat through the pizza steel. Put rolls into the oven, directly above the steel, reduced temperature to 220C and baked for 30 minutes.

\n

\"6

\n

\"6

\n

\"2

\n

I reduced the weight per roll to 80g, will go to 100g next time, too much crust for too little crumb.

\n

#baking #sourdough #recipe

\n", "date_published": "2023-08-12T11:59:17+02:00", "url": "https://www.zahr.koeln/2023/08/12/they-keep-rolling.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/08/05/still-the-easiest.html", "content_html": "

Still the easiest way to get to sourdough. Make your preferred bread (or in this case bread roll dough) and hold some back.

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Mine goes into the fridge in a jam jar. One week later your nose will confirm, sourdough.

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I feed once and then incorporate into my dough. When I start shaping one undersized bread roll goes into the jam jar.

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\"Old

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#sourdough

\n", "date_published": "2023-08-05T08:17:12+02:00", "url": "https://www.zahr.koeln/2023/08/05/still-the-easiest.html", "tags": ["recipe","sourdough","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/06/24/todays-breadrolls-are.html", "title": "Bread Rolls", "content_html": "

Todays #BreadRolls are coming along. 8 rolls (100g) this time. Previously I made 6 larger ones (130g) which seemed perfect for three people. But appetites differ.

\n

\"Ready

\n

\"8

\n

\"8

\n

\"still

\n

I’m willing them to cool down faster. Am curious what the addition of some of last weeks dough and a long (36h) fermentation in the fridge have done to the taste.

\n

The rise is very good.

\n

The crust is crusty, maybe a bit dark, the crumb is fine, the taste great, jay for old dough.

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#bread #baking #BreadRolls

\n", "date_published": "2023-06-24T07:44:54+02:00", "url": "https://www.zahr.koeln/2023/06/24/todays-breadrolls-are.html", "tags": ["baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/06/02/bread-rolls-baguette.html", "title": "Bread rolls \u0026 baguette", "content_html": "

Tomorrow I’m planning on making, or rather try to make, baguette. As the dough is basically the same as my #BreadRoll #recipe yesterday I made a bigger batch of the dough.

\n

Though the hydration at 70% is the same as my normal recipe, the dough was almost unshapable and could definitely not be cut.

\n

\"6

\n

So they’ve burst at odd places.

\n

Will report on the baguettes tomorrow.

\n

#baguette #baking

\n

Quite happy with the look of my first baguette. At 70% hydration portioning and shaping were not easy. As with the bread rolls from yesterday, making cuts was difficult

\n

\"3

\n

Recipe

\n

1000 g flour (550)
\n700 g water
\n20 g salt
\n14 g dry yeast

\n

Mixed, fermented in the fridge

\n

Took 780 g of the dough for the bread rolls after a day in the fridge. Gave it an hour on the counter before shaping, then another 30 mins on the baking sheet

\n

The dough for the baguettes got another day in the fridge plus three stretch & folds

\n

Then an hour on the counter, pre shaping, and after the final shaping onto a couche made from baking parchment for another 30 mins

\n

For both rolls and baguettes I put a pizza steel and an empty tray into the oven, heated to 240° C, put some water into the tray and baked the rolls and baguettes for 20 - 30 minutes

\n

\"Baguette

\n

2023-06-10

\n

Next batch. Dropped hydration to 68%, still too wet for my skills. Oven to maximum, ca 260° C, 20 mins

\n

\"2

\n

Couldn’t even cut the loaves this time. Crust could have been a bit stronger and darker.

\n

\"Sliced

\n

2023-06-17

\n

\"4

\n

This time I used a 65% hydration and kept the dough cold longer. I think it was less the reduction in hydration than the temperature that made forming much easier this time.

\n

Also this time I used some of the dough I kept back last week and stored in a jam jar in the fridge since then. I am very curious to taste this batch.

\n

2023-06-24

\n

www.zahr.koeln/2023/06/2…

\n

2023-07-02 baguettes

\n

\"3

\n

Went back to 70% hydration, shaped right after coming out of the fridge. Again I held some dough ca 40 g back for rolls/baguette next week. It’s now hibernating in a jam jar in the fridge.

\n

\"Freshly

\n

2023-07-16

\n

Today is K2s birthday. And she has invited more or less the whole family to barbecue at home. So this time I had to use double of the bread, roll recipe and forward measure do another focaccia.

\n

To make it all a little more exciting this time I am mostly used the held back dough from the last baking plus enough instant yeast for 500 g of flour.

\n

The focaccia is 750 g 00 and 250 g semola. The bread rolls 1000 g type 550 (bread flour).

\n

When the door went into the fridge, after sitting out on the counter for about two hours, I started to get worried that I had put too little yeast into the dough. I’ve put it into the fridge anyway.

\n

This morning, it was nicely bubbly as usual.

\n

\"6

\n

\"another

\n

\"Pan

\n

2023-07-30

\n

Smaller batch for this Sunday, again with some old dough from the last baking.

\n

\"4

\n", "date_published": "2023-06-02T16:15:54+02:00", "url": "https://www.zahr.koeln/2023/06/02/bread-rolls-baguette.html", "tags": ["recipe","baking"] }, { "id": "http://crumblingbiscuit.micro.blog/2023/05/09/bread-rolls.html", "title": "Bread Rolls", "content_html": "

Ingredients

\n

340 g water (lukewarm)\n15 g fresh yeast (or 5 g dry yeast)\n10 g salt\n455 g wheat flour (type 550)

\n

Method

\n

Mix all the ingredients and leave covered to prove for two hours. Continue proving over night in the refrigerator.

\n

Next morgen shape into 6 rolls and let prove on the baking sheet for an additional 30 minutes before placing in the oven, heated to 230° C.

\n

Pour halve a cup of water on the bottom of the oven.

\n

Bake for 20 to 25 minutes.

\n

\"6

\n

Update 2023-05-17

\n

Reduced water to 315 g

\n

Will report how it goes

\n

Update 2023-05-18

\n

At 70% hydration the rise was basically the same. Shaping was easier and the dough slightly less sticky.

\n

Crumb as nice as before.

\n

Will Go with 70% hydration for the next bakes.

\n

#recipe

\n", "date_published": "2023-05-09T15:56:32+02:00", "url": "https://www.zahr.koeln/2023/05/09/bread-rolls.html", "tags": ["recipe","baking"] } ] }