Success, I think

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

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

Phase 3 of baking - “they are so beautiful, I’m a master baker” ;-)

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

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

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

new bread rolls are coming together

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

For 6 rolls (100 g each)

343 g flour (Typ 550)
257 g water (75% hydration)
7 g salt
17 g sourdough

Minimum 12 hours before mixing take held over dough out of fridge and refresh with 30 g each of flour and water, let ferment on countertop until needed (at least 10 hours)

Mix, let proof in fridge over night.

Weigh the dough and put anything above 600 g into a jam jar into fridge until next bake.

Portion and form dough cold and place on baking parchment on a perforated baking tray.

Heat oven with pizza steel to 250C.

After about an hour cut the rolls, place baking tray directly above pizza steel. Put water into oven. Reduce oven setting to 230C.

Bake for 10 minutes, let steam escape, reduce oven setting to 200 C and bake for another 15 minutes.

Let rolls cool on cooling rack.

Done

#baking #breadrolls #sourdough #recipe @teamsauerteig@a.gup.pe

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

Sourdough

After quite a while a new bread, looks good

#bread #sourdough #baking @teamsauerteig

500g wheat flour (1050er) 20g yeast 25g sourdough 65% hydration 2% salt

This looks more like it. Good colour, better shaping, good(ish) cuts, great smell

#BreadRolls #Sourdough #baking @teamsauerteig

First past vacation bake

#BreadRolls #baking @teamsauerteig

Good rise, patchy colour, not enough structure pre oven rise, math was way off, 7 instead of 6, bah

Previous:

2023-09-02

Last week I held about 25g of dough over. I fed it yesterday morning with 50g each of flour and water. In the evening it had started to bubble.

All 125g of it and some dry yeast went into the bread roll dough.

This time I’m going for bigger rolls, (4 * 150) / 1.67 = 360 g of flour, 67% hydration, 2% salt and 34% starter.

Yeah, I know, forgot about the 5% idea from last week.

I need to work on my forming and cutting, otherwise quite stoked.

2023-08-27

My dough was getting softer and softer. I dropped hydration to 60%, still soft.

So I searched the internet, as you do. This time specifically German sourdough baking.

I had been holding back a bit of the dough from a bake and stored it in the fridge between bakes. As anticipated this turned into sourdough, with a really nice smell, turning my bread rolls even better tasting.

Than, after a few bakes, we entered soft dough territory.

My “research” suggested that keeping the old dough in the fridge, adding all of it to the new dough, and then fermenting the dough in the fridge over night led to too much lacto bacillus. This leads to enzymatic action that weakens/destroys the starch structure.

So, change of method:

• still keep the old dough in the fridge
• take 10g of the old dough and mix with 50g each of flour and water and keep on the counter until well bubbly
• add 5% (of flour weight) refreshed starter to the bread roll recipe

Continue with normal method.

Much improved, need to up the size though