crumblingbiscuit logo crumblingbiscuit

Posts in "photo"

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

St Briktius

On todays Open Monuments Day we cycled to St Briktius, Oekhoven, weich wie had passed, but discounted as a typical, for the Rhineland, neo-romanic village church. It’s the real thing though.

The church, on a slight hill, surrounded by the ol churchyard, bell tower on the right, light sandstone, somewhat dramatic sky the inside, view to the altar, rich murals

The wall paintings are a 19th century recreation, the faded originals were found, when the church was renovated. The murals were covered by white paint during the annexation of the Rhineland by revolutionary France.

#cycling #photo #OpenMonumentDay

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