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
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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
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
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
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
