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Posts in "baking"

Garlic Focaccia

Focaccia with roasted garlic

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

2 rolls & 2 baguettes

two crackly bread rolls and two short baguettes, nicely cut, dusted with flour

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

Une brioche

500 g flour, 400 g butter, 6 eggs, 50 g sugar, salt, yeast and time

brioche, freshly baked, brown, tan and blond, on the cooling rack

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

2 flutes 5 rolls

2 flutes and 5 rolls on a cooling rack. Quite dark, with a dusting of flour. Cuts and rips.

Looking a bit too rustic, I need to work on gluten development and shaping.

Quite happy

Dough made with a bit of last week’s dough as the starter.

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

A 150 g bread rolls

4 floured well risen crusty craggy rolls on a cooling rack

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

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

3 blond baguette, one slightly square

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

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

One and a half slightly flat but delicious spelt baguettes

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

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