Time to sleep🌹
#bread #baking #breadbuns #breadrolls
https://www.zahr.koeln/2025/06/29/bread-rolls-version.html
@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #BreadRolls #brötchen
Starter: 50 g old dough from fridge (held from last baking) 50 g flour (550er) 50 g water Mix and let ferment for 6-8 hours at ideally between 24 and 26 C Dough: 150 g starter 300 g flour (550er) 200 g water 8 g salt Mix, 3-4 stretch&folds 30 min apart, leave in fridge over night. Reserve 50 g dough for the next bake. Divide dough into 6 portions, rest/ferment for 1 hour, tighten shape, cut.
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.
@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #BreadRolls #brötchen
Again, bread rolls
@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #BreadRolls #brötchen
Again, bread rolls
@[email protected] @[email protected] #bread #brot #baking #backen #sourdough #sauerteig #BreadRolls #brötchen
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).
@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #brötchen #breadrolls
Fresh out of the oven so too hot to taste test but they look near perfect. 🤣