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Posts in "baking"

Bread rolls, 2025 version

Starter:

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

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

Dough:

150 g starter
300 g flour (550er)
200 g water
8 g salt

Mix, 3-4 stretch&folds 30 min apart, leave in fridge over night. Reserve 50 g dough for the next bake. Divide dough into 6 portions, rest/ferment for 1 hour, tighten shape, cut. Put 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. Let cool on a rack.

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

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

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

Six freshly baked rolls, slightly flat, are cooling on a wire rack.

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

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

Tasty though

A loaf of bread is standing upright on a cutting board next to a knife.

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

Cheese filled focaccia with cherry tomatoes

A fresh focaccia dough is topped with halved cherry tomatoes and drizzled with olive oil, ready for baking.

A rectangular focaccia topped with cherry tomatoes is cooling on a wire rack placed over a yellow cutting board.

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

Une baguette un peu blonde

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

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

A loaf of crusty bread cools on a wire rack.

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

Focaccia con Gorgonzola

250 g Semolina
162 g water
25 g Pasta Madre essiccata
10 g olive oil
5 g salt

Ferment for about 6 hours

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

A rectangular focaccia topped with chunks of blue cheese and drizzled with olive oil is set on a baking tray.

A freshly baked focaccia bread with blue cheese sits on a cooling rack.

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

A bowl contains a salad made of sliced tomatoes, white beans, tuna, and dressing, with a fork placed on the side.

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

Mini baguette

Shaping and cutting (still) need work

Three freshly baked baguettes are cooling on a wire rack.

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

Focaccia, for the eating of

A rectangular baking pan contains a smooth, spread-out layer of dough.

A rectangular focaccia topped with black olives is cooling on a wire rack

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

Again, bread rolls

Six freshly baked bread rolls are resting on a cooling rack.

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

Another loaf

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.

A freshly baked, somewhat rectangular, loaf of bread is cooling on a wire rack.

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