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February 27, 2026

Now we’re talking

A bit more dough, a bit less LM, a bit longer in the fridge. This looks great. What will it taste like? Will the crumb be open? Will find out, in any case, the crust looks crusty.

A loaf of crusty artisanal bread with slashes on top rests on a cooling rack on a stovetop.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke @brotbacken@fedigroups.social

February 22, 2026

Not a baguette!

Got the proofing sorted, but my loaf got a bit long.

A freshly baked, crusty loaf of bread rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke @brotbacken

February 19, 2026

This is a strange one. For one (too) long proofing led to a forming mishap. And, the loaf is more “blond” then the last ones. Water instead of whey? Time and temperature were the same. Smells good though.

A freshly baked, uniquely shaped loaf of bread rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken

Sinnersdorfer Recipe

February 16, 2026

A freshly baked loaf of bread is cooling on a wire rack.

I’ve been updating my go to bread. Three changes have contributed to better crumb and great crust.

First change is to my sourdough, which might be considered cheating, but for me is about fitting it better into my days. I’m using an Italian freeze dried lievito madre, and this is super convenient.

Before I held back 50g of dough, stored in the fridge, and then refreshed and kept at 36 C for 8 hours. This also worked very well, after all keeping dough back to leaven the next dough is a very old method.

The second change came about because I had some spelt wholemeal left in the cupboard. I’m now mixing a bit, about 10%, to my bread flour.

A freshly baked loaf of artisan bread is cooling on a wire rack.

Thirdly, nudged by a video by Marcel Paa, I updated temperature and time in the oven. I now go hotter and longer, or rather, the bread does.

Recipe:

270 g bread flour (550er) 30 g spelt wholemeal 15 g pasta madre (Ruggeri) - lievito madre 7 g salt 220 g water (or joghurt whey)

Mix everything, 2 - 3 sets of stretch & folds, keep in the fridge overnight, at least 10 hours.

Take out of fridge and leave to come up to room temperature. Form a batard. Leave for another hour until well risen under a linen cloth.

Cut, give into the oven (containing a baking steel) heated to 250 C. Steam. Bake for 15 minutes, open oven door to let out steam, bake for another 30 minutes at 220 C.

This bake results in a dark, tasty and crunchy crust.

Let cool, enjoy.

A freshly baked loaf of bread with a golden crust rests on a cooling rack.