Experiment – Local vs. Italian Flour in Breadmaking

Although I’ve had success with both homemade yeast breads and sourdough in the past, lately (now in the summer in the southern hemisphere) I’ve been disappointed with a few bakes, whether in terms of crumb structure or oven spring. Since I follow some international baking pages, I started wond…
#dining #cooking #diet #food #Bread #homemade #HomemadeBread
https://www.diningandcooking.com/2499178/experiment-local-vs-italian-flour-in-breadmaking/

T65 flour and TH=63 with 8g fresh yeast/kg flour and 14g salt/kg flour.
The difference between the two loaves is written on picture.
The more the proofing the softest loaf.
4g/kg less yeast allows for longer proofing then better taste.
010226

#homemadebread #homebaking #sourdough #bread #brot #sourdough #bread #sauerteig #pizza #food

First Attempt at making my mom’s Massa Sovada

I needed to share cuz i’ve never baked bread before but it came out so well! by ASmallBadger
#dining #cooking #diet #food #Bread #homemade #HomemadeBread
https://www.diningandcooking.com/2494675/first-attempt-at-making-my-moms-massa-sovada/

20 min 25C or 70 min (20 min 25C+50min 4C) in proofing basket (20 min less proofing than in previous test).
The more the proofing the softest crumb and the thinest walls, but conversely to the previous test, loaf is a little bit more puffed with more proofing.
290126

#homemadebread #homebaking #sourdough #bread #brot #sourdough #bread #sauerteig #pizza #food

Nothing like hearing the loaf sing as it cools off !

#bread #baking #homemadeBread

T65 dough, TH 74, 12g yeast/kg flour, 7g salt/kg flour, first proofing 40 min, divided/shaped, proofing in basket 45 min or 1h45.
With 1h more proofing in basket walls separating the bubbles are thiner and lead to very much tenderness.
260126

#homemadebread #homebaking #sourdough #bread #brot #sourdough #bread #sauerteig #pizza #food
260126