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Baguette for @tigerlilly

Old dough - 50g held over from last week’s bake and kept in the fridge

50g old dough refreshed Lievito Madre style with 50g flour and 25g water

shaped baguette resting on baking parchment

3 crusty baguette fresh from the oven

close up baguette porn

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

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.

6 fairly crusty, dark bread rolls cooling on a rack. Improved cuts

Success, I think

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe # breadrolls #sourdough #bread

6 crusty rolls on a cooling rack, nice dark crust

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

Focaccia

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

some nice pieces of focaccia on a plate

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

5 beautiful golden bread rolls on the cooling rack

close up of a fresh baking roll

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

five flatish, unbaked, formed bread rolls with shallow cuts

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

good oven spring, rolls split at the cut

new bread rolls are coming together

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

water, flour, salt, sourdough in a bowl

This went well. Putting the crust into crusty roll.

Oven, with pizza steel, heated to 250C, rolls into oven, add steam, bake 10 mins in oven put at 230C, let steam out of oven and bake in oven put to 200C.

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

5 freshly baked, golden, bread rolls holed (perforated) baking sheet with baking parchment underside of a bread roll, the darker colour showing where the baking steel did its thing