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Posts in "baking"

Getting there

Single baguette, golden brown, with somewhat shallow cuts, dusted with flour, on the cooling rack

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.

Dough fermented in the fridge overnight.

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

Neat

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.

4 small baguette with nice ears, waiting for breakfast

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

Thin progress

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

three fairly thin sourdough baguette

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

Pour changer

Fresh brioche

Fresh brioche on the rack, maybe a bit blonde

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

Need to up the shaping game

Made baguette from this starter

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

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

three fairly crusty baguette on a cooling rack, good rise, VERY different sizes, though they started the same weight

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

Starter doing it’s thing

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.

white, one pot joghurt maker sitting on a counter top

through the clear lid of the joghurt maker we see the starter in its plastic container

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

Quite happy

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

a baguette with dramatic ears lies diagonally on a cooling rack, a bread roll on either side.

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

Yesterdays rolls

4 traditional German rolls sitting on the cooling rack

Got tired of round rolls, so made these instead

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

Much better

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

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

4 freshly baked crusty rolls with nice ears, slightly to dark

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

2 more twisted baguette

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.

Again additional cracks. But very happy with the result.

Dinner sorted.

two twisted baguette on a cooling rack, background is a dark red, the baguette have a crunchy crust, dusted with flour

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