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That was a bit tiring

Three perfectly nice and innocent looking twisted baguette

Cold fermenting my dough didn’t work quite as anticipated, had to give the dough another 8 hours on the counter

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

Bread Rolls

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #breadrolls #brötchen #baking #backen #sourdough #sauerteig #LievitoMadre

I’m still working on reproducable process, though the results habe been quite good from the beginning.

I keep 50 g of the ready to be shaped dough as the starter for the next batch in a jam jar in the fridge until the next bake, usually for a week.

The starter gets refreshed lievito madre style with another 50 g of flour and 25 g of water. This then ferments for 8 hours at 26C (I got a joghurt maker/fermenter as a Christmas presie).

The starter then goes into the 70% hydrated dough (depending on use, Wurzenbrot (baguette) or rolls between 350 g to 500 g of flour, 2% salt).

The dough is mixed and folded twice at the beginning and twice at the end of the bulk fermentation.

The bulk ferment takes 10 hours, either on the counter or in the fridge.

Shaped rolls on linen After shaping the bread or rolls and fermenting for another hour it goes into the oven. This has been heated, pizza steel and a casserole full of lava stones inside, to 250 C. The casserole gets filled with 250 g of hot water for steam, the heat reduced to 230 C. 6 rolls ready for the oven After 20 minutes the casserole is removed, heat reduced to 200 C and the rolls or bread bake for another 5 to 15 minutes until I like the colour.

6 rolls fresh from the oven, deep yellow brown, lightly dusted with flour Close up of a crusty roll fresh from the oven

Two Wurzenbrote

After our vacation I had to shorten the fermentation of our starter, while not fermenting in the fridge. The bread looks great, but little oven spring.

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

Two batons of well browned Wurzenbrot dusted with flour on the cooling rack

Wattenmeer 2/2

Views over the mud flats off #Butjadingen - very little difference between b/w #photos and colour today. Add to that icy wind …

View across the Weser estuary at low tide. On the other side of the mudflats and tideways the cranes of Bremerhaven harbour. The seabridge reaches the sky from the right. Low tide has exposed the mudflats and a tideway The receding tide has cut a deep channel into the mudflats, with sharp sides, like a miniature Grand Canyon, meandering from the left and leaving the picture at the top

#photos #Butjadingen #Wattenmeer #Wesermarsch

Wattenmeer 1/2

Views over the mud flats off #Butjadingen - very little difference between b/w #photos and colour today. Add to that icy wind …

View towards the tidal mudflats, in the foreground some grass with rain puddles. Tide is out. Apart from the grass this could be a b/w picture B/w picture of the mudflats, a Priel meanders through the picture, a seabridge on the left A seabridge runs into the mudflats on the left. On the right, on the other side of the Weser estuary, the cranes of Bremerhaven harbour can be seen. Tides out. Surface of the low tide mudflats. The footprints of seabirds can be seen.

#photos #Butjadingen #Wattenmeer #Wesermarsch

Bremen

Again no rain, but a rather dark day

Bronze statue of the Bremer Stadtmusikanten Old houses in the Schnoor quarter River Weser, old sail ships in the background, converted storehouses Bremer market square with some medieval houses

#photos #Bremen

Location: Butjadingen
Height: 10,3
Coordinates: 53,58 - 8,37
Weather: 3 °C and drizzle #checkin

Location: Bremen
Height: 1,8
Coordinates: 53,08 - 8,81
Weather: 2 °C and cloudy #checkin

Location: Oldenburg
Height: 8,5
Coordinates: 53,15 - 8,2
Weather: 10 °C and windy #checkin