crumblingbiscuit

Location: Eupen
Height: 286,4
Coordinates: 50,63 - 6,03

Location: Signal de Botrange
Height: 693,4
Coordinates: 50,5 - 6,09

Tomorrow I’m planning on making, or rather try to make, baguette. As the dough is basically the same as my #BreadRoll #recipe yesterday I made a bigger batch of the dough.

Though the hydration at 70% is the same as my normal recipe, the dough was almost unshapable and could definitely not be cut.

So they’ve burst at odd places.

Will report on the baguettes tomorrow.

#baguette #baking

Quite happy with the look of my first baguette. At 70% hydration portioning and shaping were not easy. As with the bread rolls from yesterday, making cuts was difficult

Recipe

1000 g flour (550)
700 g water
20 g salt
14 g dry yeast

Mixed, fermented in the fridge

Took 780 g of the dough for the bread rolls after a day in the fridge. Gave it an hour on the counter before shaping, then another 30 mins on the baking sheet

The dough for the baguettes got another day in the fridge plus three stretch & folds

Then an hour on the counter, pre shaping, and after the final shaping onto a couche made from baking parchment for another 30 mins

For both rolls and baguettes I put a pizza steel and an empty tray into the oven, heated to 240° C, put some water into the tray and baked the rolls and baguettes for 20 - 30 minutes

2023-06-10

Next batch. Dropped hydration to 68%, still too wet for my skills. Oven to maximum, ca 260° C, 20 mins

Couldn’t even cut the loaves this time. Crust could have been a bit stronger and darker.

2023-06-17

This time I used a 65% hydration and kept the dough cold longer. I think it was less the reduction in hydration than the temperature that made forming much easier this time.

Also this time I used some of the dough I kept back last week and stored in a jam jar in the fridge since then. I am very curious to taste this batch.

2023-06-24

www.zahr.koeln/2023/06/2…

2023-07-02 baguettes

Went back to 70% hydration, shaped right after coming out of the fridge. Again I held some dough ca 40 g back for rolls/baguette next week. It’s now hibernating in a jam jar in the fridge.

2023-07-16

Today is K2s birthday. And she has invited more or less the whole family to barbecue at home. So this time I had to use double of the bread, roll recipe and forward measure do another focaccia.

To make it all a little more exciting this time I am mostly used the held back dough from the last baking plus enough instant yeast for 500 g of flour.

The focaccia is 750 g 00 and 250 g semola. The bread rolls 1000 g type 550 (bread flour).

When the door went into the fridge, after sitting out on the counter for about two hours, I started to get worried that I had put too little yeast into the dough. I’ve put it into the fridge anyway.

This morning, it was nicely bubbly as usual.

2023-07-30

Smaller batch for this Sunday, again with some old dough from the last baking.

Location: Schmausemühle - Gondershausen
Height: 229
Coordinates: 50,14 - 7,45

Location: Bad Kreuznach
Height: 120,3
Coordinates: 49,82 - 7,85

Location: Sankt Aldegund
Height: 102,2
Coordinates: 50,08 - 7,13

Location: Zell (Mosel)
Height: 254,2
Coordinates: 50,01 - 7,18

Location: Oberwesel
Height: 85,9
Coordinates: 50,11 - 7,73

The months of May/June bring a pleasingly high concentration of public holidays. We are starting the long Pfingstwochenende with a visit to Spectaculum

I’ve been there a few times since I started working in Boppard. Kids loved it. Shot some nice photos.

Nowadays, of course, they’re to grownup (23 & 26)

So the parents are going alone.

Just looked at some of the pictures from the last visit, it was more than a decade ago

This year seems a lot less lively, but it is the first one since 2018. Fewer stands, fewer participants, fewer visitors. But still good.

#spectaculum #MedievalFair

#recipe

Ingredients

• Labneh from 500 g of Greek/Turkish yoghurt
• 1/2 Amalfi lemon
• 1/2 bunch of dill
• 4-5 cloves of garlic
• Olive oil
• Salt
• Pepper

Method

Make labneh from the yoghurt. Put yoghurt on a paper towel in a kitchen sieve in a bowl, and let the wey run out over night.

In a mini blender blend the lemon, dill, garlic, salt and pepper.

Mix into the labneh