Lmst

Slices from past: 20.7.2024

White pizzas all around! Pizzas 2 and 3 are among my all-time favorites. If you want to add a bit of heat to pizza 3, try drizzling on some hot honey or adding nduja.

https://slicesfromsavo.pizza/pizzaverse/slices-from-past-20-7-2024/

Slices from past: 28.5.2025

Pizza sandwich is a great way to use extra pizza balls. This time I tested my new oven with pizza sandwich.

https://slicesfromsavo.pizza/pizzaverse/slices-from-past-28-5-2025/

This long-fermented bread is just as good as sourdough but you won't have to deal with maintaining a starter.

#ferment #sourdough #poolish

https://www.recipesandroots.ca/recipes/wholewheat-poolish-bread

#diy #bread #craftsman #byhand

Its all about the #poolish

First baguettes in a long long time. Quite happy with the result. #homebread #sourdough #poolish #hculture

Six golden brown home made baguettes sitting on cooling racks on top of a gas stove.

Weizenbrot aus französischem Baguettemehl. 24h Kühlschrankruhe und direkt aus der Stockgare gebacken. #sauerteig #poolish

Halbrundes helles Brot auf Ofengitter, ein Riss in der Mitte

French bakers on YouTube: "#Baguettes are a very easy to make, delicious #bread with only three ingredients."

Me, after two years of trying, reading books, watching said baker's: "OK, so the night before I make the #Tanzhong, and prepare the #poolish. Then in the day itself I defrost the piece from last time, mix everything with the three ingredients, add salt. #Mix or #knead? How long again? Three or four pieces? This is stickier/drier than last time. Here, have a misshapen piece of bread."

Morgen werde ich mal versuchen, ein #Toastbrot ganz ohne Hefezusatz zu backen. Jedenfalls ohne industriell hergestellte Trocken- oder Frischhefe.

Zwei Dinge sollen das möglich machen. Ein #Poolish, den ich gleich noch ansetze. Die im Originalrezept angebene (kleine) Hefemenge werde ich durch meine selbstgezogene flüssige #Wildhefe ersetzen.

Und morgen früh werde ich von dem schön milden Lievito Madre, den ich die Tage aus meinem bewährten Weizensauerteig umgezüchtet habe, etwas abnehmen, füttern und nach gut vier Stunden zusammen mit dem Poolish im Hauptteig verarbeiten.

Ich bin optimistisch, dass das klappt. Werde berichten.

#LievitoMadre
@brotbacken @sauerteig

Guter Trieb - Lievito Madre nach nur zwei Tagen.

Haven’t done any serious #breadbaking for over two years, decided to start again today.

Blinked my eyes slowly three times, seeing the recipe in my notebook uses baker's percentages (of course), don’t have fresh yeast, only the dried variety, no whole grain rye flour to be found in the whole house.

Everything will be fine, I’m sure.

#Poolish is sitting warm and cozy in the oven now.

#baking #bread

@teamsauerteig @brotbacken

Heute wieder Backtag gehabt.

Das #Knospenbrot aus dem #brotbackbuch 1 von #LutzGeißler mit doppelter Menge. Ein aromatisches #Roggenmischbrot mit drei #Vorteigen ( #Roggensauerteig , #Weizensauerteig und #Poolish ).
Das #Toastbrot hat eine tolle weiche Krume und wird mit #Salz-Hefe-Verfahren gemacht.

Hier der Link zum Toastbrot:

https://ketex.de/blog/toast-d-oro-mit-zeitplan/

Zwei Roggenmischbrotlaibe und ein helles Weizentoastbrot

Zwei Roggenmischbrote. Eins angeschnitten sowie das Toastbrot mit Anschnitt

First pizza of the season. Crust came out nice and fluffy! Started with a poolish Thursday night, got the full dough started Friday ~3pm, then pizza by 6:00.

#pizza #poolish #dough #cooking

Pizza with bubbly crust, small pepperoni slices

Close up of fluffy, crispy, crust with spots

So damn good: rye bread with dried fruit. A Richard Bertinet recipe.

Ingredients

Day One
- For the Poolish ferment:
250g dark rye flour
6g fresh yeast
275g warm water

Day Two
- For the dough:
250g water
all of the Poolish ferment
200g dark rye flour
210g strong white bread flour
20g fresh yeast
15g salt
1 tablespoon good ground coffee
250g sultanas (though I did a mix of raisins, cranberries & apricot)
1 teaspoon caraway seeds

#RyeBread
#HomeBaked
#RichardBertinet
#Coffee
#Ferment
#Poolish

Closeup of three medium sized rye breads, just out of the oven. The three tins are resting on a cooling rack and the breads have been lifted and rest against one of the short sides of the tins but are still in the tins. If you would just leave them cooling off in the tins the parts inside would get damp.

The three breads now removed from their tins but still resting on the cooling rack. Since this is not a dough but a batter, it is quite wet. You can use that fact by rolling clumps of it in rye flour and then roughly shaping it like a sausage. You also need to dust the tins with a good layer of flour. When the batter rises in the tins the brown batter and white flour form an attractive looking cracquelé.

It's a rye bread, so even these medium ones need to cool off for at least two hours before you can cut them. This is a closeup of one thick slice of bread (with a bite already taken out of it.) The crust is thick and beautiful and the crumb is full of small air pockets. Not an easy thing with rye bread but the starter had been doing its fermenting prework for almost 14 hours, at room temperature. There is also so much fruit in it - and that combination of rye bread and dried fruit is incredibly good.

Fertig. Dinkelmischbrot mit #sauerteig und #poolish. Sauerteig nach Art eines Lievito Madre. Hauptteig hat noch einen Hauch Zucker gesehen, für glückliche Hefen.

Dinkelmischbrot mit schönem Ohr, also prima aufgerissen. Nicht sehr dunkel, eher gelb. Rund und sehr hoch, fast schon eine Halbkugel.

Noch ein Weizenmischbrot mit Dinkel, #sauerteig und #poolish

Rundes und der Mitte aufgerissenes Brot mit heller Kruste auf Ofenblech

Brot von oben, rund, in der Mitte aufgerissen, Schnitte formen ein breit grinsendes Gesicht

Headed to a friend’s house who is making #gumbo tonight. Made some #ArtisanBread this afternoon, and harvested our #Satsumas to bring as our contribution.

Jozy loves fresh baked bread. These were made with a combo of white, rye, and einkorn flour, from a #poolish that preferment of about 14 hours.

#Bread #Baking #Food #Cooking #GumboWeather #Louisiana #Cajun