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Location: Maastricht
Height: 51,1
Coordinates: 50,85 - 5,69
Weather: 18 °C and cloudy #checkin

Location: Valkenburg
Height: 83
Coordinates: 50,87 - 5,82
Weather: 19 °C and cloudy #checkin

Baguette Game

This is about the best I’ve made so far.

Two freshly baked baguettes are cooling on a wire rack, each with a dusting of flour and distinct diagonal slashes on the crust.

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

Made it home just before a heavy Wolkenbruch (downpour). Oh jay for timing.

A map displays a cycling route near Rommerskirchen, marked with an orange path, covering 51.93 km and taking 2 hours and 41 minutes.

#bike #ebike #biketooter #fedibike #köln #koeln

Shaping up

Quite happy with the shape and cuts. The dough is the usual old dough starter that spent the night in the fridge.

Three elongated pieces of dough are placed on a dark surface, dusted with flour.

Three freshly baked baguettes rest on a cooling rack with a dusting of flour.

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

Location: Köln
Height: 52,5
Coordinates: 50,94 - 6,96
Weather: 24 °C and partly cloudy #checkin

This is in essence a simplified baguette dough. The starter made from old dough and slightly fortified with freeze dried Lievito Madre. Hydration 64%. The dough twisted before forming the ring.

A round ring of crusty bread is cooling on a wire rack.

From the side: A loaf of crusty bread is cooling on a wire rack against a warm-toned background.

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

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

Bread rolls, 2025 version

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.