Originally a castle, close to Altenberg Abbey, 21 km as the crow flies, but 30 km with the e-bike (and back again). Fairly cold. On any other day I could have saved about 5 km, but due to two Karrnevalszüch there were some detours.
Not quite as dark as planned
Success, nicely risen sourdough baguette. I’ve moved from 1050er (dark) to 550er a more sifted flour.
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette
A bit flat
The starter looked active/fine. The dough too. The oven spring was tired (maybe the dough had a party in the fridge).
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #brötchen #breadrolls
Zum Tag der Pizza eine quasi Römische Pizza mit Thunfisch auf der einen und Schinken auf der anderen Seite
#TagDerPizza #Photo #Foto #Pizza
Sourdough bread
50 g old yeast
100 g warm water
100 g flour
Mix and let it do its thing for 8 hours at 28 C
Starter
350 g flour
250 g water
9 g sea salt
Mix, 2-3 stretch & folds over 90 minutes, leave in fridge overnight.
Stretch out the cold dough, don’t worry, it will not have risen very much. Letter fold, form a boule. Don’t forget to steal 50 g to go into the fridge for next time.
Let it rest on and under floured linnen for at least an hour, place your cuts.
Oven, with pizza steel, pre-heated to 250 C, also a steel bowl.
Drop the boule onto the pizza steel. Put some hot water into the steam bowl to provide steam.
Bake for 10 minutes. Open the oven door to let the steam out, change temp to 230 C and bake for another 20 to 25 minutes until the bread reaches > 98 C in the centre and you like the crust colour.
Switch off the oven, crack open the door and leave the bread for another 5 minutes in the cooling oven.
Let the bread cool on a rack, cut yourself a slice, butter or not, enjoy.
#recipe #sourdough #bread
Due to reasons
Today a loaf instead of rolls
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig
After a few weeks of rest in the fridge our sourdough still worked well
After 8 hours at 28 C the starter had almost doubled. The dough proved over night in the fridge. My cuts were too shallow though, the rolls burst also at other points.
@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #brötchen #breadrolls
China Light Festival 2025, Cologne Zoo
An annual event, an illumination of animals is displayed in Cologne Zoo in Winter. It was a drizzly, cold evening, but there was Glühwein available.
(alt-text autogenerated my micro.blog)
Location: Schmallenberg
Height: 445,7
Coordinates: 51,17 - 8,38
Weather: 1 °C and mostly cloudy
#checkin
Outside a #Schmallenberg pub
The satisfaction of a beer well drunk
