nicolas_dThis is firstly a test of kneading which is why the dough had low hydration (61%) to ensure that test works. The resulting dough was smooth and had good extensibility.
Even though it was a test, the bread was still baked. It is still good and the crumb look like a cake.
First proofing 40 min and second proofing after shaping 30 min (12g yeast/kg flour).
#Bread #Baking #HomemadeBread #Sourdough #SourdoughBread #FoodPhotography #Brot #PublierDuPain #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig @brotbacken@fedigroups.social
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Even though it was a test, the bread was still baked. It is still good and the crumb look like a cake.
First proofing 40 min and second proofing after shaping 30 min (12g yeast/kg flour).
#Bread #Baking #HomemadeBread #Sourdough #SourdoughBread #FoodPhotography #Brot #PublierDuPain #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig @brotbacken@fedigroups.social
161225
