Baguette for @tigerlilly

@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.

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

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

Focaccia

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

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

First two phases of baking

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

Phase one, they’re dead, they’ll never rise, the cuts are too shallow, why even put them in the oven

After 10 mins at 250 C with some steam, not looking bad at all

new bread rolls are coming together

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

For 6 rolls (100 g each)

343 g flour (Typ 550)
257 g water (75% hydration)
7 g salt
17 g sourdough

Minimum 12 hours before mixing take held over dough out of fridge and refresh with 30 g each of flour and water, let ferment on countertop until needed (at least 10 hours)

Mix, let proof in fridge over night.

Weigh the dough and put anything above 600 g into a jam jar into fridge until next bake.

Portion and form dough cold and place on baking parchment on a perforated baking tray.

Heat oven with pizza steel to 250C.

After about an hour cut the rolls, place baking tray directly above pizza steel. Put water into oven. Reduce oven setting to 230C.

Bake for 10 minutes, let steam escape, reduce oven setting to 200 C and bake for another 15 minutes.

Let rolls cool on cooling rack.

Done

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