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Sourdough

When is a boule not a boule?

If the shaping of your very short batard meets the steam you forgot to put in the oven.

A freshly baked, rustic loaf of bread is cooling on a wire rack placed on a kitchen counter.

#brot #bread #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Rolling in two directions might be the way

A loaf of bread with a slightly burnt crust is cooling on a wire rack.

#brot #bread #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

That was unexpected

Rolled up the dough first in one direction than again after a 90° turn.

A round loaf of bread with a dark, crispy crust is resting on a wire cooling rack.

#brot #bread #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

With a little help of (my) malt

I’ve started adding some inactive rye malt to my dough. In this batch 30 g (+ 30 g old bread, 30 g wholemeal rye + 210 g wheat (550er) @ 80% hydration).

A freshly baked loaf of bread with a crusty, golden-brown exterior rests on a cooling rack.

#brot #bread #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Focaccia con pere e gorgonzola

A rectangular baking dish contains focaccia dough topped with slices of pear and chunks of blue-veined cheese.

A rectangular homemade focaccia with pears and melted Gorgonzola is cooling in a black baking tray on a stovetop.

#focaccia #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Yesterdays pizza, tasty

A rectangular pizza dough in a black baking tray is topped with tomato sauce, ham, tuna, capers, and shredded cheese.

Two slices of pizza topped with melted cheese, ham, onions, and capers are served on a decorative plate.

#pizza #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Well, a three weeks break, but I still got it!

A ball of dough dusted with flour rests on a floured bakers linnen.

A freshly baked loaf of rustic bread is cooling on a wire rack placed on a black stovetop.

#bread #brot #sourdough #LievitoMadre #Sauerteig #Molke #whey @brotbacken@fedigroups.social

I can have 80% hydration

Yay me! A measuring mishap involving gravity led to this magnificent result. Quite chuffed.

A loaf of crusty, artisanal bread rests on a wire cooling rack placed on a countertop.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Best forming, we’ll not talk about the cuts (‘twas the angle, always the angle).

BUT I like colour and the smell.

A freshly baked loaf of rustic bread with a golden-brown crust is cooling on a metal rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig #Molke #whey @brotbacken@fedigroups.social

Focaccia molto crocante … by accident

Forgot to turn the oven down after heating to 250 C + But it was still very tasty. On top pieces of Gouda, which also got cross.

Also, forgot to take a picture of the finished product.

A focaccia dough is spread out in a rectangular baking pan with pieces of cheese and drizzled olive oil on top.

A cheese-topped focaccia is baking inside a metal oven on a tray.

#focaccia #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Well chuffed. Because of reasons fermented at room temp, about 28 C …

A freshly baked rustic loaf of bread with a golden crust rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

I keep having to do this…

A loaf of rustic bread rests on a wire cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig

I did it again, more oven spring, not quite sure why? The unseasonal temperatures?

A loaf of crusty bread sits on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig

Not too shabby, slightly (10 C) cooler bake, but a bit longer.

A loaf of crusty, artisanal bread rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig

Crust ☑️ Crumb ❓

Have to wait till it cools

A rustic loaf of bread with a dark crust rests on a cooling rack.

#brot #bread #sourdough #LievitoMadre #Sauerteig #molke #whey @brotbacken@fedigroups.social

Focaccia alle patate

A rectangular focaccia topped with thinly sliced potatoes and rests on a cooling rack.

#focaccia #bread #brot #sourdough #LievitoMadre #Sauerteig

Getting the hang of this,

weekly bread done. Wheat, rye and old bread

A freshly baked artisanal loaf of bread rests on a cooling rack, showcasing a beautifully browned crust and decorative scoring.

#brot #bread #sourdough #LievitoMadre #Sauerteig #molke #whey @brotbacken@fedigroups.social

If it was good enough for Marie Antoinette, it is good enough for 1st of May

A loaf of freshly baked brioche with a golden-brown crust rests on a cooling rack.

A loaf of brioche is cooling on a wire rack with a pair of blue oven mitts in the background.

#brioche #sourdough #LievitoMadre #Sauerteig

It is, well, risen

Longer autolysis, longer cold fermentation, less faff, quite chuffed

A freshly baked loaf of artisanal bread rests on a wire cooling rack, showcasing its crusty, scored surface.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

Well, joghurt is fine, whey is better, whey better

A freshly baked loaf of bread is cooling on a wire rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

Test, Test, Test

Replaced the whey with a joghurt water mix. The outside looks the same.

A freshly baked baguette rests on a cooling rack, showcasing a crunchy, golden-brown crust.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

Looking good, after using up the spelt wholemeal at Easter, this time rye wholemeal.

Now we need to wait for it to cool …

A freshly baked loaf of bread rests on a cooling rack situated over a stovetop.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

The largest yet, might have better gone with a little lower temperature and a bit longer, seems a bit heavy. Talking about heavenly so is the crust and the smell.

A loaf of rustic, artisan bread with a dark crust rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke

So dark

With whey, old bread, spelt and pasta madre. 15 min @ 250 C and then 30 min @ falling to 230 C

A loaf of crusty, artisan bread with deep slashes on top is cooling on a wire rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social #whey #molke

This one got too wet. I added 50 g of joghurt but didn’t reduce water enough. Very soft dough. It’ll be interesting to taste it.

A loaf of freshly baked bread is resting on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig #joghurt @brotbacken@fedigroups.social

Now we’re talking

A bit more dough, a bit less LM, a bit longer in the fridge. This looks great. What will it taste like? Will the crumb be open? Will find out, in any case, the crust looks crusty.

A loaf of crusty artisanal bread with slashes on top rests on a cooling rack on a stovetop.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke @brotbacken@fedigroups.social

Not a baguette!

Got the proofing sorted, but my loaf got a bit long.

A freshly baked, crusty loaf of bread rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig #whey #molke @brotbacken

This is a strange one. For one (too) long proofing led to a forming mishap. And, the loaf is more “blond” then the last ones. Water instead of whey? Time and temperature were the same. Smells good though.

A freshly baked, uniquely shaped loaf of bread rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken

Sinnersdorfer Recipe

A freshly baked loaf of bread is cooling on a wire rack.

I’ve been updating my go to bread. Three changes have contributed to better crumb and great crust.

First change is to my sourdough, which might be considered cheating, but for me is about fitting it better into my days. I’m using an Italian freeze dried lievito madre, and this is super convenient.

Before I held back 50g of dough, stored in the fridge, and then refreshed and kept at 36 C for 8 hours. This also worked very well, after all keeping dough back to leaven the next dough is a very old method.

The second change came about because I had some spelt wholemeal left in the cupboard. I’m now mixing a bit, about 10%, to my bread flour.

A freshly baked loaf of artisan bread is cooling on a wire rack.

Thirdly, nudged by a video by Marcel Paa, I updated temperature and time in the oven. I now go hotter and longer, or rather, the bread does.

Recipe:

270 g bread flour (550er) 30 g spelt wholemeal 15 g pasta madre (Ruggeri) - lievito madre 7 g salt 220 g water (or joghurt whey)

Mix everything, 2 - 3 sets of stretch & folds, keep in the fridge overnight, at least 10 hours.

Take out of fridge and leave to come up to room temperature. Form a batard. Leave for another hour until well risen under a linen cloth.

Cut, give into the oven (containing a baking steel) heated to 250 C. Steam. Bake for 15 minutes, open oven door to let out steam, bake for another 30 minutes at 220 C.

This bake results in a dark, tasty and crunchy crust.

Let cool, enjoy.

A freshly baked loaf of bread with a golden crust rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

#Rosenmontag food for the village parade

A freshly baked cheesy focaccia topped with herbs is resting on a cooling rack beside a stovetop and baking tray.

#bread #brot #sourdough #focaccia #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

We ran out, so I did a quick one …

A freshly baked loaf of artisan bread is cooling on a wire rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Forgot to cut it, still looks good though and smells even better

A freshly baked loaf of bread cools on a wire rack placed on a stovetop.)

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Another week, another bread

A freshly baked loaf of bread with a golden crust rests on a cooling rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig @brotbacken@fedigroups.social

Ciabatta, same recipe as last time

A freshly baked loaf of crusty ciabatta is cooling on a wire rack.

Several slices of crusty ciabatta are arranged on a plate.

#ciabatta #bread #brot #sourdough #LievitoMadre #Sauerteig

Made another tasty joghurt whey bread. Nice. This tome I shaped a batard and baked it long and hot.

A freshly baked dark loaf of bread is cooling on a wire rack.

#bread #brot #sourdough #LievitoMadre #Sauerteig

Made a tasty bread with joghurt whey. Nice. Next time it needs to bake longer.

A round loaf of bread with a golden crust rests on a cooling rack.

A loaf of crusty bread is sliced in half on a cutting board, next to a serrated knife.

#bread #brot #sourdough #LievitoMadre #Sauerteig

I made Ciabatta, looks great, just a bit rustic. 82% hydration, that’s the max I’ve done (on purpose) so far.

Three freshly baked loaves of ciabatta are cooling on a wire rack.

#ciabatta #bread #brot #sourdough #LievitoMadre #Sauerteig

So, made another focaccia this time with some leftover raclette cheese and a pear.

The dough is a bit on the liquid side, but it is well fermented.

Sliced pear and raclette cheese are arranged on a focaccia dough in a baking tray.

A rectangular focaccia topped with pear and melted cheese sits on a baking tray.

#focaccia #bread #brot #sourdough #LievitoMadre #Sauerteig

Apple Bergkäse Focaccia

A freshly baked focaccia topped with cheese and small chunks of apple rests on a cooling rack.

Bergkäse

#bread #brot #baking #backen #sourdough #sauerteig #focaccia #teamsauerteig #brotbacken

Spelt Wholemeal Loaf

Somebody, I name no names, forgot to stock enough of my usual bread flour. So I give you a wholemeal spelt loaf. The dough spent the night in the fridge and was baked in a pot.

A freshly baked round loaf of bread rests on a cooling rack with a beautifully browned crust

#bread #brot #baking #backen #sourdough #sauerteig #bread #Brot #teamsauerteig #brotbacken

Apple Gorgonzola Focaccia

Yes apple, pear is more traditional, but, I didn’t need the additional 1,5 kg of pears. So I bought a Wellant, crisp and sweet.

Sliced red and yellow apples are neatly arranged on a layer of dough in a rectangular baking dish. Slices of Gorgonzola and apple are arranged in a baking dish on dough. A baked focaccia topped with sliced apples and Gorgonzola is resting on a cooling rack.

#focaccia #bread #brot #sourdough #LievitoMadre #Sauerteig

A small loaf

The usual dough in a small Japanese glass tin. Went well. One thing remains, I’d like the crumb a bit dryer.

A freshly baked loaf of bread rests on a cooling rack.

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

Wurzenbrot / Baguette

My old dough survived well in the fridge and got quite active after a refresh and a few hours in the sun.

This time a Wurzenbrot (twisted baguette).

A twisted baguette-style loaf of bread is resting on a wire cooling rack

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

Three rolls and a small baguette

I fed my old dough (3 weeks in the fridge) twice and added a couple of grams of dried lievito madre.

After a couple of hours on the counter the dough spent the night in the fridge.

Quite happy, but my lame needs a new edge

Freshly baked rolls and baguette are cooling on a wire rack.

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

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

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

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

Well formed bread rolls do not come from high hydration dough, oh yeah

After an epic miscalculation I produced a 80% hydration dough. Target was between 65 and 70, so, yeah.

Under these circumstances I’m quite ok with my forming and amazed that any rise happened.

Six freshly baked rolls, slightly flat, are cooling on a wire rack.

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

Usual dough in a tin, hydration was more than I could cope with, my beautiful cuts got ignored, instead a burst on the side.

Tasty though

A loaf of bread is standing upright on a cutting board next to a knife.

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

Cheese filled focaccia with cherry tomatoes

A fresh focaccia dough is topped with halved cherry tomatoes and drizzled with olive oil, ready for baking.

A rectangular focaccia topped with cherry tomatoes is cooling on a wire rack placed over a yellow cutting board.

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

Une baguette un peu blonde

Also the shaping. But, quite chuffed, the old dough (the starter) spent 3 weeks in the fridge because of reasons.

The rise is good, we won’t talk about the cutting.

A loaf of crusty bread cools on a wire rack.

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

Focaccia con Gorgonzola

250 g Semolina
162 g water
25 g Pasta Madre essiccata
10 g olive oil
5 g salt

Ferment for about 6 hours

Top with more olive oil, salt and about 100 g of Gorgonzola dolce

A rectangular focaccia topped with chunks of blue cheese and drizzled with olive oil is set on a baking tray.

A freshly baked focaccia bread with blue cheese sits on a cooling rack.

The focaccia goes well with a tomatoe, bean and tonno salad

A bowl contains a salad made of sliced tomatoes, white beans, tuna, and dressing, with a fork placed on the side.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #focaccia #recipe #rezept

Mini baguette

Shaping and cutting (still) need work

Three freshly baked baguettes are cooling on a wire rack.

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

Focaccia, for the eating of

A rectangular baking pan contains a smooth, spread-out layer of dough.

A rectangular focaccia topped with black olives is cooling on a wire rack

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

Again, bread rolls

Six freshly baked bread rolls are resting on a cooling rack.

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

Another loaf

Have been experimenting with some Italian dried madre in addition to my usual starter made from old dough. The combo of 1% dried madre on top of my starter over fermented the dough on the counter (overnight). So, next time we’ll do it in the fridge.

A freshly baked, somewhat rectangular, loaf of bread is cooling on a wire rack.

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

Another baguette

Nice rise, nice slashing, nice colour, VERY uneven shaping. As the old dough was parked in the fridge for a fortnight, I’m overall quite happy.

A freshly baked loaf of baguette sits on a cooling rack, showcasing a golden-brown crust with distinct slashes on top.

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

Arithmetic is difficult

I managed, with a simple mistake, to take the hydration of this sourdough focaccia to 90%. So, no dimples. Quite tasty though.

A rectangular focaccia with olives is resting on a cooling rack.

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

Not quite as dark as planned

Success, nicely risen sourdough baguette. I’ve moved from 1050er (dark) to 550er a more sifted flour.

Two freshly baked loaves of crusty baguette are resting on a cooling rack.

@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).

Auto-generated description: Six freshly baked, somewhat flat, bread rolls are cooling on a wire rack.

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

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

Close up of a loaf with a darkish crust and well defined cut

A loaf of bread is cooling on a wire rack beside a baking tray in the kitchen

@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.

A canvas cloth with red stitching is being used to cover and shape dough for bread rolls.

Six round dough balls covered in flour are arranged on a dark silicone matt.

Six round, freshly baked bread rolls are cooling on a wire rack.

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

Breakfast baguette

3 shaped dough baguette shapes proofing on a couche

3 shaped and cut baguette ready for the oven

3 freshly baked baguette, slightly dusted with flour, large cuts, cooling on a rack

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette #brötchen #breadrolls

Another Sunday

Another set of rolls. Dropped the hydration a little bit, fermented overnight in the fridge, both of which led to MUCH easier forming.

6 craggy rolls waiting to be eaten, nicely goldish, dusted with flour, crags formed from not completely closing the roundling

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

Very craggy

Very curious what the taste of these baguette 🥖 will be like. The fermentation was overnight on the counter instead of the fridge. The dough was very soft and didn’t keep the shape as well as before.

Three shortish darkish craggy baguette on a cooling rack, maybe 2 minutes too long in the oven, smelling very good

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

Sunday Rolls

A very German breakfast, served with butter, jams, cheese and charcuterie

6 breadrolls on a cooling rack, from above, nicely ripped and dusted with flour

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

Garlic Focaccia

Focaccia with roasted garlic

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #focaccia #garlic #GarlicFocaccia

2 rolls & 2 baguettes

two crackly bread rolls and two short baguettes, nicely cut, dusted with flour

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette #brötchen #breadrolls

2 flutes 5 rolls

2 flutes and 5 rolls on a cooling rack. Quite dark, with a dusting of flour. Cuts and rips.

Looking a bit too rustic, I need to work on gluten development and shaping.

Quite happy

Dough made with a bit of last week’s dough as the starter.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #breadrolls #brötchen #baguette

A 150 g bread rolls

4 floured well risen crusty craggy rolls on a cooling rack

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

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

3 blond baguette, one slightly square

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

One and a half slightly flat but delicious spelt baguettes

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Getting there

Single baguette, golden brown, with somewhat shallow cuts, dusted with flour, on the cooling rack

Apart from the shallow cuts I’m very happy. Normal method, old dough only. 50g of last week’s dough, 50 g of flour and water each, fermented for 8 hours at 26 C.

Dough fermented in the fridge overnight.

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

Neat

Yesterday my starter (50g dough from the previous bake) was a tad sluggish after its feed/fermentation, so I added 2g of dried yeast. Success.

4 small baguette with nice ears, waiting for breakfast

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

Thin progress

Clearly much more equal than the last effort. But, maybe, a bit too long (and too thin). Proof will be in the eating.

three fairly thin sourdough baguette

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

Need to up the shaping game

Made baguette from this starter

First fermented on the counter (slightly too long due to a cycle trip), than over night in the fridge.

The baguette started out the same weight, shaping is ok, but inconsistent. More work to do.

three fairly crusty baguette on a cooling rack, good rise, VERY different sizes, though they started the same weight

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

Starter doing it’s thing

I use our joghurt maker to ferment the starter (50 g each: old dough, flour, water) at 24 C for 8 h. Works a treat.

white, one pot joghurt maker sitting on a counter top

through the clear lid of the joghurt maker we see the starter in its plastic container

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

Quite happy

2 rolls and a baguette, nicely risen. The cut on one roll was too shallow, the others are nicely dramatic.

a baguette with dramatic ears lies diagonally on a cooling rack, a bread roll on either side.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig #baguette #brötchen #breadrolls

Yesterdays rolls

4 traditional German rolls sitting on the cooling rack

Got tired of round rolls, so made these instead

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

Much better

Last weeks rolls made me wonder, but my dough still got it. Yeah.

Should have reduced the temperature a bit earlier, so the ears are slightly dark.

4 freshly baked crusty rolls with nice ears, slightly to dark

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

2 more twisted baguette

Look very good, but I put one too close to the ovens ventilator. It got fairly dark at the tips, just this side of burnt.

Again additional cracks. But very happy with the result.

Dinner sorted.

two twisted baguette on a cooling rack, background is a dark red, the baguette have a crunchy crust, dusted with flour

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

2 twisted baguette

They’ve developed additional cracks, apparently I did not twist tightly enough.

Two twisted, golden brown baguette that have cracked unevenly, on a cooling rack waiting for lunch

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

Mixed haul

My usual dough with an old dough starter. This time three bread rolls and one Wurzenbrot (twisted baguette)

Three round, golden brown, crusty bread rolls and one golden brown twisted baguette, all dusted with flour, all baked until fairly dark, resting on the cooling rack.

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

Oh, the shame

The rise is fairly /unspectacular/.

What did I do differently:

  • took the starter (old dough) out of the fridge a day early
  • pre-heated the oven and hour longer

Mhm.

6 bread rolls, relatively smooth on top as the rise was not pronounced, otherwise ok

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

Back to basics

6 crusty bread rolls with „erupted“ tops, dusted with flour on top, a dark reddish brown towards the bottom, cooling on the rack.

Went back to my basic recipe. Still got it ;-)

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

Larger rolls, softer crumb

I added olive oil to my dough to get a softer crumb. Also I tried to go for longer rolls (normal in .de) but did not give the rolls enough support while proofing.

I should have cut them, they did not rip open as my normal rolls.

formed dough on the baker’s linen, forgot to give them support with folds

4 rolls in the oven, more a panini form, less bread roll

4 rolls on the cooling rack. Intentionally less browning, more panini then roll

Taste and texture are good though. Not what I wanted, but tasty.

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

Rolls again, doesn’t it get boring?

In a word, no. The pictures show more consistency than is really there.

Back to cold fermenting, otherwise recipe unchanged, 4 instead of 6 rolls.

A little dark maybe.

Close up of crusty, crackly, fairly dark bread roll, dusted with flour. More rolls in the background.

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

Sunday Rolls

Regular recipe, added some olive oil for a softer crumb. Doesn’t seem to have done much. Maybe with larger rolls?

Tan coloured rolls, dusted with flour, close up

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

Did bread this week

No change to the dough. Looks good. Waiting for a test.

Sourdough bread, fairly dark, sprenkled with flour, nice cuts.

Sourdough bread, close up of a cut with nice ear

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

Crusty Rolls, one again

I’ve “struggled” with consistency. While results always tasted good, they always were good bread, they also always were different.

Sometimes the crumb, sometimes the crust, sometimes the rise, the taste, …

But now I’m getting there

6 crusty bread rolls, dusted with flour, sitting on a cooling rack

Close up of a freshly baked, round roll, dusted with flour against the tan and brown hues of the bread

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

Renewed

Successfully restarted the sourdough starter with last weeks old dough.

The bread looks “normal”, which is a good thing.

two batards of Wuzenbrot, freshly baked the close up shows thee root like structure, which gives Wurzenbrot its name

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

Duck Rilettes

#Recipe

Confit duck legs in pork/goose fat with added carrot, celery, leek, onions, bay leaves and garlic. Add (quite a bit) of black pepper, all spice, dried chillies, yellow mustard seed, fennel seed to a spice grinder or mortar and then to the confit. Add a glass of dry white wine.

Simmer for 4 hours.

Shred all the solids bar the bay leaves and bones, salt (generously, after all this is eaten cold). Separate the liquid from the lard and add the liquid to the meet.

Fill the rilettes into jam jars and top up with some of the lard.

Serve with good (sourdough) bread and cornichon.

DO NOT DISCARD THE LARD, your fried potatoes and most stews will thank you for this.

Forgotten “Old Dough”

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

Last week I baked some more Wurzenbrot www.zahr.koeln/2024/02/0… and forgot to keep back some of the old dough to use as starter. Merde.

So this week’s bread rolls started with a biga and then cold fermented over night.

6 crusty bread rolls on a cooling rack.

close up of the rolls, good colour, nicely burst, dusted with flour

They look good, smell good, and hope they also taste good.

Oh woe, oh wonder, giant Wurzenbrot

Last week I played around with the fermentation time of my Lievito Madre and in the end achieved a VERY crusty Chiabatta and forgot to take pictures.

This weekend back to Wurzenbrot/baguette. This beauty is 870g.

A Wurzenbrot, all twisted and nicely browned on the cooling rack

Just to bring me back down to earth, I forgot to keep back some of the dough as the starter for next week :-(

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

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

Christmas Wurzenbrot

One loaf for tonight, one for Lunch tomorrow

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

Two loaves of Wurzenbrot, a type of baguette, cooling in anticipation of tomorrows lunch and tonight’s dinner

Christmas Eve Breakfast Rolls

It’s a Sunday after all

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

Crusty breadrolls with a touch of flour, fresh from the oven on a cooling rack

Wurzenbrot, again

Basically a twisted, uncut baguette dough

baguette dough baked as a Wurzenbrot, which means the dough has been twisted before baking

close up of the Wurzenbrot

Wurzenring

Basically a baguette dough, proofed over night in the fridge, lievito madre instead of sourdough poolish, dough twisted (Wurzenbrot) and formed into a ring.

Looks good

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

Twisted, ring shaped baguette dough

fully baked ring shaped Wurzenbrot

close up, you can see the structure from the twisting

Another one

Slightly more hydration (75%) than last week (70%). The dough was twisted, but you can not see it anymore.

Tried not using convection this time, but I don’t like the slower oven spring, so back to convection next time.

Also changed the cut direction.

Oven loss ca 20%, now 776 grams

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

Baguette like freshly baked bread

Close up of freshly baked baguette like loaf

loaf instead of baguette

Ideally this will taste great dipped in oil. Old dough turned madre, wheat flour (550)

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

close up of a golden loaf of freshly baked sourdough wheat bread

freshly baked long loaf on cooling rack

Baguette for @tigerlilly

Old dough - 50g held over from last week’s bake and kept in the fridge

50g old dough refreshed Lievito Madre style with 50g flour and 25g water

shaped baguette resting on baking parchment

3 crusty baguette fresh from the oven

close up baguette porn

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

Testing a new bread recipe

500 g spelt (1050) 375 g water (75%) 50 g lievito madre (10%) 10 g salt (2%)

My LM is made from dough held back before baking, here I’ll hold back 50 g before shaping the loaf and put it in the fridge.

12 h before making the dough I add 2 times the flour (100 g) and 1 times the water (50 g) to the held back old dough. In that time on the counter (around 20 C) it will about double.

Anyway, the dough has been mixed and will get some stretches and folds over the next 7 hours to be, hopefully, ready for shaping.

This schedule is a “scientific” hope. I’d like to eat the bread around 19:00, bake around 17:00, shape around 16:00. The dough got mixed at 08:00

Wish me luck.

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

Well risen

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #BreadRolls #sourdough #baking #brötchen

The starter went very well. Dough with 75% hydration and 1 g of dried yeast on top of the 10% starter.

6 fairly crusty, dark bread rolls cooling on a rack. Improved cuts

exciting times

@teamsauerteig@a.gup.pe #breadrolls #sourdough

Just refreshed my old dough (pate fermentee) for tomorrow’s bread rolls.

For years I’ve done it with 100% hydration (like a poolish) and this works very well. Give it a day on the counter top …

Today I went with 50% hydration (like a lievito madre).

Success, I think

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe # breadrolls #sourdough #bread

6 crusty rolls on a cooling rack, nice dark crust

Hope the taste will be excellent, upped the sourdough to 10%

Phase 3 of baking - “they are so beautiful, I’m a master baker” ;-)

#BreadRolls #sourdough #baking @teamsauerteig@a.gup.pe

5 beautiful golden bread rolls on the cooling rack

close up of a fresh baking roll

First two phases of baking

#BreadRolls #sourdough #baking @teamsauerteig@a.gup.pe

Phase one, they’re dead, they’ll never rise, the cuts are too shallow, why even put them in the oven

five flatish, unbaked, formed bread rolls with shallow cuts

After 10 mins at 250 C with some steam, not looking bad at all

good oven spring, rolls split at the cut

new bread rolls are coming together

#BreadRolls #sourdough #baking @teamsauerteig@a.gup.pe

water, flour, salt, sourdough in a bowl

Bread Rolls - recipe as of October '23

For 6 rolls (100 g each)

343 g flour (Typ 550)
257 g water (75% hydration)
7 g salt
17 g sourdough

Minimum 12 hours before mixing take held over dough out of fridge and refresh with 30 g each of flour and water, let ferment on countertop until needed (at least 10 hours)

Mix, let proof in fridge over night.

Weigh the dough and put anything above 600 g into a jam jar into fridge until next bake.

Portion and form dough cold and place on baking parchment on a perforated baking tray.

Heat oven with pizza steel to 250C.

After about an hour cut the rolls, place baking tray directly above pizza steel. Put water into oven. Reduce oven setting to 230C.

Bake for 10 minutes, let steam escape, reduce oven setting to 200 C and bake for another 15 minutes.

Let rolls cool on cooling rack.

Done

#baking #breadrolls #sourdough #recipe @teamsauerteig@a.gup.pe

This went well. Putting the crust into crusty roll.

Oven, with pizza steel, heated to 250C, rolls into oven, add steam, bake 10 mins in oven put at 230C, let steam out of oven and bake in oven put to 200C.

@teamsauerteig@a.gup.pe #BreadRoll #sourdough #baking

5 freshly baked, golden, bread rolls holed (perforated) baking sheet with baking parchment underside of a bread roll, the darker colour showing where the baking steel did its thing

Sourdough

After quite a while a new bread, looks good

#bread #sourdough #baking @teamsauerteig

500g wheat flour (1050er) 20g yeast 25g sourdough 65% hydration 2% salt

Loave of crusty white bread with a nice ear

This looks more like it. Good colour, better shaping, good(ish) cuts, great smell

#BreadRolls #Sourdough #baking @teamsauerteig

5 crusty bread rolls on a cooling rack, three have nice, two vestigel, ears

First past vacation bake

#BreadRolls #baking @teamsauerteig

Good rise, patchy colour, not enough structure pre oven rise, math was way off, 7 instead of 6, bah

6 bread rolls and a mini baguette on the cooling rack

Bread roll tales - the sequel

Previous:

2023-09-02

Last week I held about 25g of dough over. I fed it yesterday morning with 50g each of flour and water. In the evening it had started to bubble.

All 125g of it and some dry yeast went into the bread roll dough.

This time I’m going for bigger rolls, (4 * 150) / 1.67 = 360 g of flour, 67% hydration, 2% salt and 34% starter.

Yeah, I know, forgot about the 5% idea from last week.

4 oblong and 1 round bread roll on baking parchment on a holed baking sheet

5 bread rolls fresh from the oven, fairly blond

b/w picture, 5 rolls on the cooling rack, small bread knife to the right of the rack

our holed baking sheet

pizza/baking steel cooling in the oven

I need to work on my forming and cutting, otherwise quite stoked.

2023-08-27

My dough was getting softer and softer. I dropped hydration to 60%, still soft.

So I searched the internet, as you do. This time specifically German sourdough baking.

I had been holding back a bit of the dough from a bake and stored it in the fridge between bakes. As anticipated this turned into sourdough, with a really nice smell, turning my bread rolls even better tasting.

Than, after a few bakes, we entered soft dough territory.

My “research” suggested that keeping the old dough in the fridge, adding all of it to the new dough, and then fermenting the dough in the fridge over night led to too much lacto bacillus. This leads to enzymatic action that weakens/destroys the starch structure.

So, change of method:

  • still keep the old dough in the fridge
  • take 10g of the old dough and mix with 50g each of flour and water and keep on the counter until well bubbly
  • add 5% (of flour weight) refreshed starter to the bread roll recipe

Continue with normal method.

4 dough balls raising on baking parchment paper, bread rolls in waiting

4 bread rolls on the cooling rack

Much improved, need to up the size though

They keep rolling

Leaving aside my forgetting for the second week in a row to put steam into the oven, the #BreadRolls keep getting better.

Hydration reduced to 65%, 28% old dough (sourdough), 2% salt, 1% dry yeast.

Fermented overnight in the fridge.

Oven heated to 250C + and held there for 30 minutes to heat through the pizza steel. Put rolls into the oven, directly above the steel, reduced temperature to 220C and baked for 30 minutes.

6 dough balls proofing on a rack, raising to the occasion

6 nice bread rolls, lightly floured

2 bread rolls, cut open, to reveal their holey crumb

I reduced the weight per roll to 80g, will go to 100g next time, too much crust for too little crumb.

#baking #sourdough #recipe

Still the easiest way to get to sourdough. Make your preferred bread (or in this case bread roll dough) and hold some back.

Mine goes into the fridge in a jam jar. One week later your nose will confirm, sourdough.

I feed once and then incorporate into my dough. When I start shaping one undersized bread roll goes into the jam jar.

Old dough, from last weeks bake, in the jam jar it survived in the fridge in

#sourdough

No. 14.2022 #spelt #sourdough

sourdough loaf

I had tried a baking method where you start the loaf / baking tin in a cold oven. Good rise, but, in our oven, it got too hot too soon. Hence very dark and the crumb too moist. #sourdough #spelt

No. 13.2022 #sourdough #spelt a bake on the dark side

very dark bread

No 12.2022 #sourdough

sourdough

No 11.2022 #sourdough #spelt - fairly flat without the tin

No 10.2022 #sourdough #spelt - getting there

sourdough spelt bread

No 09.2022 #sourdough #spelt - more a flow than a rise

sourdough spelt

There’s the bubbly stuff #spelt #sourdough

spelt sourdough

No 08.2022 #sourdough #spelt

sourdough breadsourdough bread

No 07.2022 #spelt #sourdough

spelt sourdough bread

No 06.2022 #spelt #sourdough

doughsourdough bread

No 05.2022 #spelt #sourdough the good oven spring rerouted some of the dough

sourdough bread

No 04.2022 #sourdough #spelt bursting the seams

bread, headviewbread, sideviewbread, topview

No 03.2022 #spelt #sourdough went with the flow

Update to my #spelt #sourdough #recipe

See www.zahr.koeln/2021/12/2…

Upped water to 260 g

No 02.2022 #sourdough #spelt great oven spring

No 01.2022 #sourdough #spelt

No 44.2021 #sourdough #spelt and new „tin“

Spelt sourdough update

While the bread went through 40+ iterations I didn’t update the recipe.

My bread idea has always been a „Hausbrot“, a tasty, no-faff bread that can be integrated into the week with minimum hazzle. The spelt came into it because of the taste and because it is a historical grain in my area.

There is definitely room for improvement, but I’m quite happy with my bread as is.

Room for improvement

  • the crust breaks at the edge where the rise goes over the top of the tin, not where I cut it
  • the rise is not quite „rapid“ enough
  • the pores in the crumb are still quite regular

recipe

200 g wholemeal spelt sourdough 1: (100/100) 500 g spelt flour (630 or 1050, depending on mood) 240 g water 12 g salt

Mix and knead in the stand mixer for 10 minutes. Form round and let ferment for three to four hours. Form long and put into the olive oiled tin, let rise for another hour or so. Bake at 250 C for 30 mins and at 180 C for another 30 mins.

#spelt #sourdough #recipe

  1. About 50 g of starter lives in the fridge. I take it out the evening before baking and add 100 g of wholemeal spelt flour and 100 g of lukewarm water, mix well and leave to ferment on the counter. In the morning it is foamy and bubbly, ready for the dough. ↩︎

No 43.2021 #sourdough #spelt

No 42.2021 #spelt #sourdough VERY dark, but not (quite) burned

No 41.2021 #spelt #sourdough

No. 40/2021 #spelt #sourdough #overproved

No. 39/2021 #spelt #sourdough

Going fast #spelt #sourdough

No 38.2021 #spelt #sourdough

No 37.2021 #spelt #sourdough - was a bit over proofed

#spelt #sourdough ready to bake

No. 36.2021 #sourdough

No 35.2021 #spelt #sourdough

No 35.2021 #spelt #sourdough

My starter didn’t like the break, less rise than usual. Hydration looking better. Still likes to break at odd places. Smells good though.

No 34.2021 #spelt #sourdough

No 33.2021

#spelt #sourdough

Update

I dropped the hydration in my spelt #sourdough recipe from 75%, which yielded an extremely wet dough, to 56%

This is probably to dry, but I’ll up it by 5% points each dough until I arrive at the “optimum”

#spelt #sourdough #recipe

No 32.2021 #sourdough #spelt

No 31.2021 #sourdough #spelt

No 30.2021 #spelt #sourdough has done its thing

No 29.2021 #spelt #sourdough

Almost no oven spring this time, the starter was bubbly, as was the dough. Crust and crumb texture as intended.

No 28.2021

#sourdough #spelt

A little (50 ml) less water because spelt. Also, the last one was a little „blond“, so 30 min @ 250 C and 10 min @ 180 C

Family seems to like it #spelt #sourdough

No 27.2021

#sourdough #spelt

No 26.2021

#sourdough #spelt

Spelt sourdough part 2

#sourdough #recipe

200 g starter (100 g spelt flour, 100 g water) 500 g spelt flour 350 g water 12 g salt

Mix briefly, rest for 30 minutes, 10 minutes kneading with a stand mixer (spelt dough @ 75% hydration is almost pourable). 12 hours fermentation at room temperature.

Baking with spelt

My #sourdough starter seems to like spelt. Good rise in the starter. The dough is active too.

Let’s see what the bread will be like.

No 25.2021 a #sourdough boule

Focaccia #sourdough it was too hot for normal bread

No 24.2021 #sourdough

No 23.2021 - my #sourdough mojo is gone

No 22.2021 #sourdough - return of the sideburst

No 21.2021 #sourdough - for once without sideburst

No 20.2021 #sourdough return of the rise

No 19.2021 #sourdough this time the rise didn’t come

No 17.2021 #sourdough

No 16.2021 #sourdough

No 15.2021 #sourdough

No 14.2021 #sourdough

No 12.2021 #sourdough - last time the cust was VERY crusty, so baked a bit shorter this time.

No 11.2021 - #sourdough

No 10.2021 #sourdough - need to work on that rise, otherwise tasty

No 9.2021 #sourdough is quite different. The difference started with me grabbing the wrong organic wholemeal flour in the supermarket. Wheat instead of rye.

  • it is much easier to clean wheat starter off utensils
  • the rasise of the starter was the same
  • mixing the dough, basically no difference
  • kneading the dough, very different. My bread has 600 g of flour, of which 100 g are in the starter. With only 100 g of rye the dough remains liquidy. The whole wheat version comes together as a “ball”

Colour and texture of the crust were also different. But that might have been my impatience which shortened fermentation.

Taste is great though.

bread

#sourdough has done its thing

sourdough starter

Focaccia - not a #sourdough, but pre-fermented over night in the fridge.

focaccia

No 08.2021 #sourdough

No 7.2021 - a bit smaller rise, didn’t refresh last week, but very tasty #sourdough

Liking the crumb of no 6.2021 #sourdough

No 6.2021 #sourdough

No 5.2021

Another #sourdough

I let the dough ferment at about 35 C in the oven

Update on No 3.2021.

Quite good crust and open crumb. The crust was quite a bit thinner than on the #sourdough, the crumb a lot softer.

Good loaf though.

First outing of the new #sourdough starter. No 4.2021

New #sourdough starter is active. It has done its thing and dough has been mixed.

While I’m starting a new #sourdough starter, I did a „normal“ loaf. Looks good. Now need to let it cool to see what the long (12 h outside around 1-2 C, then another 12 h in the kitchen) ferment did for the taste. No 3.2021

Had to start a „normal“ bread while I start the new #sourdough. Will let the dough ferment outside (ca 2 C) until tonight.

For some unknown reason my #sourdough (organic rye) fell ill. The colour turned reddish, the smell went strange. No change in method I’m aware of. Started a new one.

No. 2.2021

#sourdough

No 1.2021

I wonder what I need to do for more consistency? Otherwise, a nice #sourdough loaf.

Really the last one

Good rise in the fridge, but deflated a bit on the way to the oven. Nice crust though. #sourdough

Last sourdough of the year?

Ready for Christmas

#sourdough

Good day

  • 40 km cycling trip with my wife, got home just before the rain
  • made 21 Rouladen with the daughter for Christmas
  • sourdough in the fridge ready for baking tomorrow

#cycling

Upped the volume

#sourdough

They keep on eating them

#sourdough

Can’t stop

#sourdough

Bread

Yesterday’s sourdough was quite successful, so successful that I had to make another one.

Did it again

#sourdough

More sourdough

Crumb is ok

My sourdough is going sideways, but the crumb is ok

My sourdough is going sideways

Two choices - declare victory with this recipe or - rework to get more rise and a more open crumb.

Decisions, decisions…

Sourdough

Method Update

Started the autolyse with about 10 minutes worth of kneading and then let rest for about an hour while the sourdough did its thing.

#recipe

Sourdough Method Update

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

#recipe

Sourdough, this time a darker bake

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

#recipe

New Sourdough Bread

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

#recipe

Spelt, Tippo 00, Semolina, Kölsch, Sofritto, Sourdough, … lecker

Current breadrecipe

Pre ferment

100 g spelt flour
150 g water
3 g dried yeast

Mix and keep in fridge for 10 to 12 hours

Main dough

400 g spelt flour
500 g whole grain spelt flour
550 g water
75 g sourdough
20 g salt
Pre ferment

Mix, 20 minutes rest, knead for 10 minutes, 12 hours in fridge. Fold 3 times during first 2 hours.

Recipe

Shape loaf, proof for 2 to 3 hours at room temp. Bake in cast iron pot, 30 minutes at 250 C, take off lid, reduce temp to 180 C till core temp is 98 C.