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Posts in "baking"

Wurzenring

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

Looks good

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

Twisted, ring shaped baguette dough

fully baked ring shaped Wurzenbrot

close up, you can see the structure from the twisting

Another one

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

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

Also changed the cut direction.

Oven loss ca 20%, now 776 grams

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

Baguette like freshly baked bread

Close up of freshly baked baguette like loaf

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

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

Well risen

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

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

6 fairly crusty, dark bread rolls cooling on a rack. Improved cuts

exciting times

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

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

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 …

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

Success, I think

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

6 crusty rolls on a cooling rack, nice dark crust

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

Focaccia

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

some nice pieces of focaccia on a plate

300 g of 00 flour 100 g of semola 3 g of dried yeast 75% water 2% salt

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.

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

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

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

5 beautiful golden bread rolls on the cooling rack

close up of a fresh baking roll