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Posts in "sourdough"

Sunday Rolls

Regular recipe, added some olive oil for a softer crumb. Doesn’t seem to have done much. Maybe with larger rolls?

Tan coloured rolls, dusted with flour, close up

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

Did bread this week

No change to the dough. Looks good. Waiting for a test.

Sourdough bread, fairly dark, sprenkled with flour, nice cuts.

Sourdough bread, close up of a cut with nice ear

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

Crusty Rolls, one again

I’ve “struggled” with consistency. While results always tasted good, they always were good bread, they also always were different.

Sometimes the crumb, sometimes the crust, sometimes the rise, the taste, …

But now I’m getting there

6 crusty bread rolls, dusted with flour, sitting on a cooling rack

Close up of a freshly baked, round roll, dusted with flour against the tan and brown hues of the bread

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

Renewed

Successfully restarted the sourdough starter with last weeks old dough.

The bread looks “normal”, which is a good thing.

two batards of Wuzenbrot, freshly baked the close up shows thee root like structure, which gives Wurzenbrot its name

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

Duck Rilettes

#Recipe

Confit duck legs in pork/goose fat with added carrot, celery, leek, onions, bay leaves and garlic. Add (quite a bit) of black pepper, all spice, dried chillies, yellow mustard seed, fennel seed to a spice grinder or mortar and then to the confit. Add a glass of dry white wine.

Simmer for 4 hours.

Shred all the solids bar the bay leaves and bones, salt (generously, after all this is eaten cold). Separate the liquid from the lard and add the liquid to the meet.

Fill the rilettes into jam jars and top up with some of the lard.

Serve with good (sourdough) bread and cornichon.

DO NOT DISCARD THE LARD, your fried potatoes and most stews will thank you for this.

Forgotten “Old Dough”

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

Last week I baked some more Wurzenbrot www.zahr.koeln/2024/02/0… and forgot to keep back some of the old dough to use as starter. Merde.

So this week’s bread rolls started with a biga and then cold fermented over night.

6 crusty bread rolls on a cooling rack.

close up of the rolls, good colour, nicely burst, dusted with flour

They look good, smell good, and hope they also taste good.

Oh woe, oh wonder, giant Wurzenbrot

Last week I played around with the fermentation time of my Lievito Madre and in the end achieved a VERY crusty Chiabatta and forgot to take pictures.

This weekend back to Wurzenbrot/baguette. This beauty is 870g.

A Wurzenbrot, all twisted and nicely browned on the cooling rack

Just to bring me back down to earth, I forgot to keep back some of the dough as the starter for next week :-(

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

That was a bit tiring

Three perfectly nice and innocent looking twisted baguette

Cold fermenting my dough didn’t work quite as anticipated, had to give the dough another 8 hours on the counter

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

Bread Rolls

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #breadrolls #brötchen #baking #backen #sourdough #sauerteig #LievitoMadre

I’m still working on reproducable process, though the results habe been quite good from the beginning.

I keep 50 g of the ready to be shaped dough as the starter for the next batch in a jam jar in the fridge until the next bake, usually for a week.

The starter gets refreshed lievito madre style with another 50 g of flour and 25 g of water. This then ferments for 8 hours at 26C (I got a joghurt maker/fermenter as a Christmas presie).

The starter then goes into the 70% hydrated dough (depending on use, Wurzenbrot (baguette) or rolls between 350 g to 500 g of flour, 2% salt).

The dough is mixed and folded twice at the beginning and twice at the end of the bulk fermentation.

The bulk ferment takes 10 hours, either on the counter or in the fridge.

Shaped rolls on linen After shaping the bread or rolls and fermenting for another hour it goes into the oven. This has been heated, pizza steel and a casserole full of lava stones inside, to 250 C. The casserole gets filled with 250 g of hot water for steam, the heat reduced to 230 C. 6 rolls ready for the oven After 20 minutes the casserole is removed, heat reduced to 200 C and the rolls or bread bake for another 5 to 15 minutes until I like the colour.

6 rolls fresh from the oven, deep yellow brown, lightly dusted with flour Close up of a crusty roll fresh from the oven

Two Wurzenbrote

After our vacation I had to shorten the fermentation of our starter, while not fermenting in the fridge. The bread looks great, but little oven spring.

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

Two batons of well browned Wurzenbrot dusted with flour on the cooling rack