Looking good, after using up the spelt wholemeal at Easter, this time rye wholemeal.

Now we need to wait for it to cool …

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

The largest yet, might have better gone with a little lower temperature and a bit longer, seems a bit heavy. Talking about heavenly so is the crust and the smell.

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

So dark

With whey, old bread, spelt and pasta madre. 15 min @ 250 C and then 30 min @ falling to 230 C

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

This one got too wet. I added 50 g of joghurt but didn’t reduce water enough. Very soft dough. It’ll be interesting to taste it.

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

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.

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

Not a baguette!

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

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

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.

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

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

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

We ran out, so I did a quick one …

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