crumblingbiscuit

My simple project, identify sources of mediaeval Cologne trading goods, has now evolved into a fairly large scale research project.

Everything started so well.

The first trading good I looked at was stoneware. Specifically the Bartmann Krug.

Right period, major production centres well with bicycle distance, most of the production centres even have a museum.

But, some of the information shown at the first two museums seemed to be a bit contradictory. So, as you do, I tried to find some information in books and online. Unfortunately, the publicly accessible books are broad generalist books. Online wasn’t much better. I started downloading papers, which then presented quite another challenge, namely, too much information [1].

I also stumbled across the website of a project between various research institutions called Bartmann goes global another wonderful timesink.

So, with one thing or another, I have now got a growing Obsidian vault with 250+ (and counting) documents. Which I’m now cross referencing [2]. As you do.

[1] as in, eg. Finding the downloadable archive of the Hansische Geschichtsverein, who have been publishing about the handsome, including Cologne, for the last 150 years plus.

[2] which led me to confront my lack of skill with bash and python scripts

#HistoryCycle #steingut #stoneware #steengoed #bycicle #retirement

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

Forgot to cut it, still looks good though and smells even better

)

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

Location: Köln
Height: 43,7
Coordinates: 50,97 - 7,02
Weather: 7 °C and cloudy #checkin

Location: Amsterdam
Height: 2,5
Coordinates: 52,38 - 4,92
Weather: 5 °C and cloudy #checkin