Crusty Rolls, one again

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

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

But now I’m getting there

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Renewed

Successfully restarted the sourdough starter with last weeks old dough.

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

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

Forgotten “Old Dough”

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

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

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

Oh woe, oh wonder, giant Wurzenbrot

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.

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

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

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

That was a bit tiring

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

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

Bread Rolls

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

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

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.

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).

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).

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

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

After 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. After 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.

Two Wurzenbrote

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.

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

Christmas Wurzenbrot

One loaf for tonight, one for Lunch tomorrow

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

Christmas Eve Breakfast Rolls

It’s a Sunday after all

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

Wurzenbrot, again

Basically a twisted, uncut baguette dough