Post-#OggCamp #OggCamp2026 loafing may have occurred. But is it #masdoughdon, #breadiverse, #GlutenTag or ... something else?

Made Strawberry-banana Bread with too many pecans which is just the right amount of pecans. #Breadiverse #Baking

Bread with TH80%, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
After kneading temperature dough was 25C, proofing dough 1h at ambiant temperature 21C with two coild foldings, divided (600g), rest the divided dough for 20 min, shaped, then final proofing 10 min in bread basket
baked in household oven at 250C 40 min in iron dish
bread is less aerated and bubbles size are smaller than previous TH72% bread, likely due to too much coild foldings and/or unsuitable proofing, but crumb is so good and soft


#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
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Another bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 20 min in bread basket
baked in household oven at 250C 40 min in iron dish
crumb is well aerated and soft


#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
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bread with TH72 %, t65 flour, 8 g/kg of fresh yeast, 18 g/kg salt
after kneading 1st proofing 1h at ambiant temperature 26C with two coild foldings the first 1h, divided (450g) and shaped, then 2nd proofing 15 min in bread basket
baked in household oven at 250C 40 min in iron dish
texture of bread is springly and crumb is soft, good odor but likely smell better with longer cold proofing or adding fermented dough


#Bread #HomeMadeBread #SourDough #SourDoughBread #FoodPhotography #Brot #BreadPosting #BrotBacken #BrotBacken #HomeBaking #BreadBaking #Baguette #Pizza
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