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.

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.

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

Lemon Sirup #Recipe

100% Lemon Juice (+ the zest of the lemons)
36% Water
60% Sugar

I used bakers percentages, so water and sugar are given as a percentage of the lemon juice.

Bring lemon juice and water to a boil, add the sugar, bring to a boil again, simmer for about 10 minutes.

Fill into clean bottles, turn them on the head once to also sterilise the tops.

Let cool, mix with (sparkling) water and enjoy

#LemonSirup

Starter:

50 g old dough from fridge (held from last baking)
50 g flour (550er)
50 g water

Mix and let ferment for 6-8 hours at ideally between 24 and 26 C

Dough:

150 g starter
300 g flour (550er)
200 g water
8 g salt

Mix, 3-4 stretch&folds 30 min apart, leave in fridge over night. Reserve 50 g dough for the next bake. Divide dough into 6 portions, rest/ferment for 1 hour, tighten shape, cut. Put into oven heated to 250+ C, add steam (if possible) bake for 10 minutes, open oven to let steam escape, continue baking at 230 C for another 20 minutes. Let cool on a rack.

250 g Semolina
162 g water
25 g Pasta Madre essiccata
10 g olive oil
5 g salt

Ferment for about 6 hours

Top with more olive oil, salt and about 100 g of Gorgonzola dolce

The focaccia goes well with a tomatoe, bean and tonno salad

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

Asparagus Pasta

White asparagus (as fresh as you can get, ideally thin) peeled and cut on a bias into 1 to 2 cm slices, fried in butter, add some cooking water from your mezze penne, emulsify, add penne and flat parsley pesto (flat parsley, mint, pine nuts, parmigiano and olive oil).

Quite nice #recipe

Sourdough bread

50 g old yeast
100 g warm water
100 g flour

Mix and let it do its thing for 8 hours at 28 C

Starter
350 g flour
250 g water
9 g sea salt

Mix, 2-3 stretch & folds over 90 minutes, leave in fridge overnight.

Stretch out the cold dough, don’t worry, it will not have risen very much. Letter fold, form a boule. Don’t forget to steal 50 g to go into the fridge for next time.

Let it rest on and under floured linnen for at least an hour, place your cuts.

Oven, with pizza steel, pre-heated to 250 C, also a steel bowl.

Drop the boule onto the pizza steel. Put some hot water into the steam bowl to provide steam.

Bake for 10 minutes. Open the oven door to let the steam out, change temp to 230 C and bake for another 20 to 25 minutes until the bread reaches > 98 C in the centre and you like the crust colour.

Switch off the oven, crack open the door and leave the bread for another 5 minutes in the cooling oven.

Let the bread cool on a rack, cut yourself a slice, butter or not, enjoy.

#recipe #sourdough #bread

Farfalle, aglio confit, burro e parmigiano

What it says on the tin, plus pasta water, salt, peperoncino and pepper

#recipe

Une brioche

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

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

Getting there

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

Starter doing it’s thing

I use our joghurt maker to ferment the starter (50 g each: old dough, flour, water) at 24 C for 8 h. Works a treat.

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