Lmst

The weekly sourdough is finished, I should work on my decorative scoring.

Picture of a freshly baked sourdough load. The bread is circular (boule) and kinda as a resemblance of a leaf on the side in an attempt to decorative scoring.

Ich finde, es ist definitiv genießbar. Die lange Garre hat zu einer starken Glutenbildung geführt, dadurch ist die Textur etwas "spongy" aber nicht unangenehm. Es ist auch nicht übersäuert. Allerdings hätte ich mir die letzten 10 Minuten Ofen sparen können, ich vermute durch den niedrigeren Wassergehalt in der Kruste ist es schneller gedunkelt.

#sauerteig #brotbacken #breadstodon

Ein aufgeschnittenes, rundes Sauerteigbrot, dir Hälfte liegt so, dass man die Schnittfläche sehen kann. Die andere Hälfte liegt auf seinem Boden. Die Kruste ist sehr dunkel, dir krume mittel kompakt.

Begleitet mich heute, wie ich mein #sauerteigbrot welches ich eigentlich gestern Abend Backen wollte, nach 24h Kühlschrankgarre schlicht und einfach vergessen habe...
...und jetzt heute, nach 48h endlich backe und schaue, was draus wird.

#bakestodon #breadstodon #sourdough #Sauerteig #brotbacken

#bread #breaddit #breadstodon #cooking #food

Bread with TH80%, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
After kneading temperature dough was 25C, proofing dough 1h at ambiant temperature 21C with two coild foldings, divided (600g), rest the divided dough for 20 min, shaped, then final proofing 10 min in bread basket
baked in household oven at 250C 40 min in iron dish
bread is less aerated and bubbles size are smaller than previous TH72% bread, likely due to too much coild foldings and/or unsuitable proofing, but crumb is so good and soft

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
090725

Another bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 20 min in bread basket
baked in household oven at 250C 40 min in iron dish
crumb is well aerated and soft

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
080725

bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 15 min in bread basket
baked in household oven at 250C 40 min in iron dish
texture of bread is springly and crumb is soft, good odor but likely smell better with longer cold proofing or adding fermented dough

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

Mir ist aufgefallen, dass ich euch ja noch nie von meiner Brotback-Leidenschaft erzählt habe.

Heute gab es ein Weizen-Roggen-Mischbrot — selbstverständlich nur mit Sauerteig. Vorgestern angesetzt mit einem Poolish und mit Übernachtgare.

#sauerteig #brotbacken #brot #sauerteigbrot #backen #backingbread #sourdough #breadstodon

Foto eines angeschnittenen Weizen-Mischbrots

#photooftheday this city bakery we stopped at had a 24hr 🥖 Baguette vending machine! 😹

I cannot think of something more Quintessentially French:

- Epitomises a cultural stereotype (National obsession with freshly baked bread)

- Upsets food purists (No! The bread must be hand baked by an artisan!)

- and thus invokes a philosophical quandary - cue heated debate about what defines "fresh" "bakery" and "artisanal" bread :)

#vendingmachines #breadstodon #baguette #culturalstereotypes #bread

A vending machine standing in a carpark by a bakery door. The word BAGUETTE is written vertically in orange letters down the sides, a large picture of baked bread on the front. "Baguette, from your artisan, at any hour!" is written in French, in curly whitescrupt across the front. There is a money slot, and a little door reading ICI (HERE) That presumably dispenses one's freshly baked bread

loaf showing a rustic aspect and with a taste of the crust which is very pronounced
it was baked in a household oven
a less airy crumb was obtained here conversely to the previous smaller loaves but the dense texture was good

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

same recipe than made previously, but with more dough at weighing and more shorter shaping
the loaf is fluffy and still well-aerated

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

face and length inside views of laof - 111020d

Baking day. One whole grain rye bread done.

Two whole grain spelt loaves in the fridge for tomorrow 😁
#SourdoughBaking #breadstodon #sourdough #SauerteigUltras

Freshly baked sourdough loaf in baking pan.

since few tests I keep same recipe with mill T80 flour and high hydration, and also, I do shorter shaping than a traditionnal baguette
these baguettes have a tasty and well-baked crust and good airy structure

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

length and face inside views of baguette - 091020d

baguettes with mill T80 flour and high hydration, the dough is soft and smooth
shorter shaping than a traditionnal baguette
the crumb is well aerated and crust is well-baked, and good bread flavor too

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

length inside view of baguette - 041020d

same baguettes as baked before with same results, I used now this recipe because it works
I noticed a big hole in the crumb as previous baguettes perhaps due to scoring
well-baked baguettes on the top as well as at the bottom which lead to good bread flavor

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

top and bottom views of baguette - 031020

same baguettes as baked before but a little bit shorter
crumb is also less aerated likely due to mill flour used
the shorter length lead to little more puffed baguettes after baking
well-baked baguettes with crunch and soft crumb

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

inside view of baguette (length view) - 260920a

slide of baguettes (inside face view) - 260920a

baguettes made with T65 mill flour and dried yeast, dough manually kneaded
crumb is less aerated than previous tests likely due to mill flour
but after baking baguettes are well puffed and show a well-baked crust with crunch, and a nice flavor of baked bread

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

as previous post, baguettes made with T65 flour and dried yeast, dough manually kneaded
but here baguettes are shorter
after baking this leads to puffy/fluffy baguettes and as the others they have crunchy crust with a good flavor

#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza

#breadstodon

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