Location: Trechtingshausen
Height: 79,6
Coordinates: 50 - 7,86

Location: Trechtingshausen
Height: 203,7
Coordinates: 49,99 - 7,86

We drove East to the Rhine, then followed it downriver, skipping some of the bends. Worringen, Zons, … until we hit the mouth of the river Erft. Wie followed the Eft upwards, going West. We left the Erft in Allerheiligen and turned south towards Knechtsteden Abey, then Home via the Chorbusch.

Sunny day, though not warm. Just short of 60 km.

#cycling

While the starter did it’s thing I mixed the flour (250g Semola, 250g Double Zero) with the water (350g) and kneaded until the gluten developed.

When the starter was ready, it was united with the rest of the dough and let to rest for about 30 minutes. Then I put the salt in and let the dough proof.

Result: more open crumb

Original Recipe

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Sourdough, this time a darker bake

Slight tweak in the mix

More sourdough

This time in a loaf tin.

#recipe

Sourdough again

Upped the hydration to 70%. Fermentation at room temperature. Bigger rise.

#recipe

Addendum

www.zahr.koeln/2020/10/2…

The starter is rye based.

Mixed then fermented over night in the fridge. Three folds. Next day left to come to room temp.

Shaped.

Baked in a pre-heated pot at ca 250 C for 20 minutes. Removed lid and continued at ca 180 C for 40 minutes.

Next time:

• up hydration
• longer proofing at room temperature

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New Sourdough Bread

200 g Semolina
300 g Farina 00
300 g Wasser
300 g Sourdough Starter
12 g Salt

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