syoeminenjapjoeraeily, to random German
@syoeminenjapjoeraeily@mastodon.social avatar

Frühstück. 😍

Weizenmischbrot mit #LievitoMadre, #Roggensauer und #Altbrot.

#Sauerteig
#LangeTeigführung
#breadposting

Farbfoto: Derselbe Brotlaib liegt auf dem Schneidebrett, teilweise aufgeschnitten, so dass man die mittelporige Krume sehen kann. Rechts im Bild liegt das Brotmesser, in Hintergrund ein Brotbeutel aus weißem Leinen mit einem blauen Streifen, beides nur teilweise sichtbar.

shin, to random Italian

Scambio lieviti madre.
Non so quale sia l'hashtag giusto, e se ci sia, ma se qualcuno volesse del lievito madre, scambio/cedo volentieri. Una volta a settimana, solitamente il venerdì sera rinfresco sia il licoli ( lievito madre idratazione 100% ) che il lievito "standard" ( idratazione al 50% ).
Basta organizzarsi.

Al più, cerco grani di kefir di acqua , per provarli.


Zona: Livorno

Tho99, to Bread
@Tho99@mendeddrum.org avatar

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.

@teamsauerteig @brotbacken

tho99, to Bread

Back to basics

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

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre #brötchen #BreadRolls

thomas, to Toronto German
@thomas@mastodon.trueten.de avatar

Der Nachkomme des am 6. Tag der Auferstehung. Ganz schön zackig für seine mehr als 150 Jahre, der alte Knabe.

Historisch gesehen ganz schön herum gekommen. 1849 mit dem aus dem nach San Francisco / , von dort aus nach Market in / / um dann in für die Lockerung des Teiges weiter zu machen.

Neben der separaten Weiterführung seiner Linie darf ein Teil von ihm auch seinen Spaß haben und sich in unsererem Brotlabor mit einer Italienerin kreuzen: Unserer . Natürlich unter Aufsicht. 😇

@sauerteig @brotbacken @teamsauerteig @backenistliebe

Tho99, to Bread
@Tho99@mendeddrum.org avatar

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.

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

@teamsauerteig @brotbacken

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

Tho99, to Bread
@Tho99@mendeddrum.org avatar

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.

@teamsauerteig @brotbacken

tho99, to Bread

Did bread this week

O change to the dough. Looks good. Waiting for a test.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #LievitoMadre

Sourdough bread, close up of a cut with nice ear

Tho99, to Bread
@Tho99@mendeddrum.org avatar

Did bread this week

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

@teamsauerteig @brotbacken

Sourdough bread, close up of a cut with nice ear

Tho99, to Bread
@Tho99@mendeddrum.org avatar

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

@teamsauerteig @brotbacken

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

Tho99, to Bread
@Tho99@mendeddrum.org avatar

Forgotten “Old Dough”

@teamsauerteig @brotbacken

Last week I baked some more Wurzenbrot
https://www.zahr.koeln/2024/02/04/oh-woe-oh.html
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.

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

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

Tho99, to Bread
@Tho99@mendeddrum.org avatar

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 forget to take pictures.

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

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

@teamsauerteig @brotbacken

PapaS, to brotbacken German

Selten gelingt mir Brot so schön aber hier bin ich etwas verliebt 😍

Weizenvollkornbrot!

#brotbacken #brotbackbuch4 #TeamSauerteig @brotbacken @teamsauerteig

malo123,

@PapaS @brotbacken @teamsauerteig
Sieht echt lecker aus.

Ich habe das Brot für Wochenende geplant.
Da ich aber keinen habe, nehme ich meinen mit TA200 und reduziere die Wassermenge ein wenig.

tho99, to Bread

That was a bit tiring

Cold fermenting my dough didn’t work quite as anticipated, had to give the dough another 8 hours on the counter

@teamsauerteig @brotbacken

Tho99, to Bread
@Tho99@mendeddrum.org avatar

That was a bit tiring

Cold fermenting my dough didn’t work quite as anticipated, had to give the dough another 8 hours on the counter

@teamsauerteig @brotbacken

droidboy, to random German
@droidboy@social.cologne avatar

Heute ist Welt-Pizzatag! Und da ich tatsächlich mal professioneller Pizzabäcker war und ich noch immer wöchentlich privat Pizza backe, und zwar mit einem Lievito Madre, preise und feiere ich diesen Tag mit meinen Pizzabildern des letzten Jahres :-) Freitag kommen dann neue hinzu!

image/jpeg
image/jpeg
image/jpeg

kontermann,

@droidboy oh ich mag den sehr, bislang nur Brot, demnächst dann auch Pizza 🍕

kaipelzel, to sourdough

Und so sieht das Ergebnis aus: Sonntagsbrötchen in Perfektion.

And the results are in: perfect sunday bread rolls @EDBakingClub @brotbacken @sauerteig

Tho99, to baking
@Tho99@mendeddrum.org avatar

Bread Rolls

@teamsauerteig @brotbacken

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 ... https://www.zahr.koeln/2024/01/13/bread-rolls-teamsauerteigaguppe.html

6 rolls ready for the oven
6 rolls fresh from the oven, deep yellow brown, lightly dusted with flour
Close up of a crusty roll fresh from the oven

tho99, to Bread

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 @brotbacken

Tho99, to Bread
@Tho99@mendeddrum.org avatar

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 @brotbacken

kaipelzel, to sourdough German

Das letzte Brot in 2023 ist ein Grillbrot. Nächstes Jahr wird weiter gebacken.
2023‘s last bread is a Grillbrot. There will be more baking next year. @EDBakingClub @sauerteig @brotbacken

kaipelzel, to sourdough

Heute im Backrausch: Zuerst ein Toast (mit nach BrotDoc‘s Rezept), und danach die Frühstücksbrötchen nach Jo Semola‘s Rezept vorbereitet. Morgen ist ja wieder Sonntag. Schönen Abend euch allen! o7
I‘m on a baking streak today. Toast (after BrotDoc‘s recipe with Lievito Madre) and then prepared breakfast bread rolls (based on Jo Semola‘s recipe), because tomorrow is sunday again. Have a great evening y‘all! o7 @EDBakingClub

Loaves of raw bread rolls dough arranged on a baking tray with parchment paper, ready for baking.

tho99, to Bread

Christmas Wurzenbrot

One loaf for tonight, one for Lunch tomorrow

@teamsauerteig @brotbacken

Tho99, to Bread
@Tho99@mendeddrum.org avatar

Christmas Wurzenbrot

One loaf for tonight, one for Lunch tomorrow

@teamsauerteig @brotbacken

tho99, to baking

Christmas Eve Breakfast Rolls

It’s a Sunday after all

@teamsauerteig @brotbacken

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