@nicolas_d quote : https://pixelfed.social/p/nicolas_d/906327875508782834

Trying to test this process as previously to check if loaves are similar time after time.
This is the case here, crumb is very soft as previous loaves. It is just a little less tall likely due to scoring and/or shaping. Try to improve this.
In average, loaves weighted 450g at shaping and ~380g after baking with a much higher volume.


#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @brotbacken@fedigroups.social
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@nicolas_d quote : https://pixelfed.social/p/nicolas_d/906327875508782834

Same process (just with 1 min less of kneading) trying to check to make the same bread as the previous one.
Loaf seems little bit less soft but is pretty similar, well baked and soft crumb.
In next tests it may be tried to add proofed dough from previous day, this may be improved taste.


#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @ @brotbacken@fedigroups.social
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https://bluebirdgrainfarms.com/
My 2nd main source of grain. PNW sustainable grown grain.
#baking #breadbaking #organic #pnw

https://www.janiesmill.com/
For the serious baker, that wants to bake with healthy, sustainable grain. My favorite grain source. They do have flour.
#baking #breadbaking #organic

This 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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Test aiming to shorten process without compromising on texture and taste.
Bread baked with dough prepared with T65 flour, 12 g fresh yeast/kg flour, 14g salt/kg flour, and th=74%.
First proofing at 25°C for 40 min, and after shaping second proofing at ~20°C for 30 min in basket.
Aftet baking the loaf is well aerated, size of the bubbles are pretty nice, and above all, incredibly and extremely soft and fluffy as shown on the video.
Due to short proofing, taste misses a little bit in crust and crumb, but is still very nice.




#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Cooking #Food @brotbacken@fedigroups.social
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@nicolas_d quote : https://pixelfed.social/p/nicolas_d/905590735911582612


Result for the dough being divided into two pieces to test short proofing (2h at ambiant temperature) and long proofing (40h in the fridge).
After 40h proofing, the smell when dough was baking was incredible and after baking, the taste and smell of the crumb is incredibly delicious. Even if crumb would be likely more aerated, it is extremely soft. Bread is also really crusty and browny than the less proofing bread, this contribute to better texture and taste.




#Bread #Baking #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #HomeBaking #BreadBaking #Brötchen #Pizza #Bakery #Sauerteig #Food #Cooking @brotbacken@fedigroups.social
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