Walking in Domburg
Domburg is continuing developing upmarket while retaining its charm and character.
The forecasted rain has not yet arrived
#Domburg #photography #photo #travel




Walking in Domburg
Domburg is continuing developing upmarket while retaining its charm and character.
The forecasted rain has not yet arrived
#Domburg #photography #photo #travel




Walcheren achieved
After some adventures, we have finally achieved Walcheren.
We had a welcome drink in the Sun, then we went to the beach and had dinner in one of the Strand Pavillons.
#Domburg #photography #photo #travel




Continuing with the new camera
#photography




For a while I lusted after a new camera, and now I have one. Just in time for my life as a hedonistic pensioner.
Am still getting used to the camera. But, so far I like it.
Here are some photos




Three rolls and a small baguette
I fed my old dough (3 weeks in the fridge) twice and added a couple of grams of dried lievito madre.
After a couple of hours on the counter the dough spent the night in the fridge.
Quite happy, but my lame needs a new edge

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #Baguette
Baguette Game
This is about the best I’ve made so far.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #Baguette
Shaping up
Quite happy with the shape and cuts. The dough is the usual old dough starter that spent the night in the fridge.


@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #Baguette
This is in essence a simplified baguette dough. The starter made from old dough and slightly fortified with freeze dried Lievito Madre. Hydration 64%. The dough twisted before forming the ring.


@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #BaguetteRing #Wurzenring
Well formed bread rolls do not come from high hydration dough, oh yeah
After an epic miscalculation I produced a 80% hydration dough. Target was between 65 and 70, so, yeah.
Under these circumstances I’m quite ok with my forming and amazed that any rise happened.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #BreadRolls #brötchen
Usual dough in a tin, hydration was more than I could cope with, my beautiful cuts got ignored, instead a burst on the side.
Tasty though

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